Spinach Mushroom Scramble

Ingredients

• 4large eggs
• 60 g (2 cups, packed)fresh spinach
• 70 g (1 cup, sliced)cremini mushrooms
• 15 ml (1 tablespoon)olive oil or butter
• 1 clovegarlic, minced (optional)
• 15 ml (1 tablespoon)milk or cream (optional)
• 2.5 ml (1/2 teaspoon), or to tastesalt
• 1.25 ml (1/4 teaspoon), or to tastefreshly ground black pepper

Instructions

1. 1

   Prepare the vegetables

   Wipe any dirt from the mushrooms with a damp paper towel, then slice them evenly, about 6 mm thick. Roughly chop larger spinach leaves if needed, and finely mince the garlic if using.

2. 2

   Brown the mushrooms

   Heat the olive oil or butter in a non-stick frying pan over medium heat. Add the mushrooms in a single layer, cooking in batches if necessary, and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown.

3. 3

   Wilt the spinach

   Add the garlic, if using, and cook for 30–60 seconds until fragrant, taking care not to burn it. Stir in the spinach and cook for 1–2 minutes, until wilted. Transfer the vegetables to a plate.

4. 4

   Whisk the eggs

   Crack the eggs into a medium bowl and add the milk or cream, if using, along with the salt and pepper. Whisk until the yolks and whites are combined and the mixture is slightly pale with a few small bubbles.

5. 5

   Start the eggs

   Reduce the heat to medium-low and add a little more butter or oil if the pan looks dry. Pour in the egg mixture and leave it undisturbed for 15–30 seconds, until it begins to set at the edges.

6. 6

   Fold the curds

   With a rubber spatula, gently push the set egg from the edges towards the centre, tilting the pan so uncooked egg flows underneath. Continue gently pushing and folding until the eggs are mostly set but still slightly moist and glossy.

7. 7

   Combine and serve

   Turn off the heat and gently fold the mushroom and spinach mixture through the eggs. Taste and adjust the seasoning with more salt and pepper if needed, then serve straight away.

What is a spinach mushroom scramble?

A scramble is a dish of eggs cooked gently in a pan, with other ingredients folded in before serving. This version brings together spinach and mushrooms for a savoury, tender filling.

Scrambled eggs are a familiar breakfast and brunch staple in many places. Here, cooking the vegetables separately gives the mushrooms time to brown and keeps the spinach from releasing too much moisture into the eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 20g protein, 0g carbs, 0g fat.

The eggs provide most of the protein and fat, while the mushrooms and spinach contribute relatively little carbohydrate. Olive oil or butter adds further fat, and milk or cream can add a little more depending on your choice. Serve with wholemeal toast or potatoes and fruit or salad for a more balanced plate.

Choose and prepare the vegetables

Mushrooms: Cremini, also called baby bellas, have a deep, earthy flavour. Wipe them clean rather than soaking them, then slice them evenly so they brown at a similar pace.

Spinach: Baby spinach is tender and usually needs no chopping. Larger leaves can be roughly chopped; either way, they shrink considerably as they wilt.

Build flavour in the pan

Browned mushrooms: Give the slices room in the pan and let them cook for 5–7 minutes. If the pan is crowded, cook in batches so the mushrooms can brown rather than steam.

Garlic: Add it after the mushrooms have started to brown and cook for just 30–60 seconds. This brings out its aroma without letting it scorch.

Keep the eggs tender

Gentle heat: Medium-low heat gives you more control as the eggs set. Push the cooked egg towards the centre instead of stirring continuously, which helps keep the curds soft.

Doneness: Take the pan off the heat when the eggs are mostly set but still look a little glossy. Residual heat will continue cooking them.

Season at the right time

Salt and pepper: Whisk them into the eggs, then taste the finished scramble and adjust if needed. The recipe suggests adding salt towards the end of cooking the eggs to help avoid a tough texture.

Cooking fat: Olive oil gives a fruity note, while butter adds richness. Either works, or use a combination of both.

Serve it while hot

This scramble is best served as soon as it is cooked, while the eggs are soft and the vegetables are warm. Toast or crusty bread makes an easy accompaniment.

For a more substantial plate, serve it with roasted potatoes or a simple salad. Add sides separately so you can portion them to suit the meal.

Recipe notes & tips

• Use a wide frying pan so the mushrooms can sit in a single layer.
• If the mushrooms do not fit without crowding, brown them in batches.
• Keep the garlic in the pan only until fragrant so it does not burn.
• Whisk the eggs just until the yolks and whites are combined.
• Fold the vegetables in after turning off the heat to avoid overcooking the eggs.
• Serve immediately, as the eggs continue to set from the pan’s residual heat.

Variations

• Use cheddar: Fold in a little grated cheddar with the vegetables for a cheesy scramble.
• Add herbs: Finish with chopped chives or parsley for a fresh herbal note.
• Make it spicy: Add a pinch of chilli flakes to the pan with the garlic.
• Choose another mushroom: Use sliced white button mushrooms if cremini are unavailable.
• Add tomatoes: Stir in a few halved cherry tomatoes after the mushrooms have browned and cook until just softened.

Common mistakes to avoid

• Crowding the mushrooms: They can steam instead of brown; cook them in batches if needed.
• Burning the garlic: It cooks quickly; add it after the mushrooms and stop when fragrant.
• Stirring the eggs constantly: This can break up the curds; push and fold them gently instead.
• Cooking over high heat: The eggs can turn dry or rubbery; reduce the pan to medium-low.
• Waiting too long to serve: The eggs keep cooking as they sit; bring the scramble straight to the table.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan over low heat or in short bursts in the microwave, stopping as soon as warmed through; the eggs may become firmer.

Frequently asked questions