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Spinach-Mushroom Scrambled Eggs


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Rate this recipe 4.4/5 (7 Votes)


  • 2 eggs
  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon butter
  • 1/2 cup thinly sliced fresh mushrooms
  • 1/2 cup fresh baby spinach, chopped
  • 2 tablespoons shredded provolone cheese


Servings 2
Cooking time 15mins
Adapted from


Step 1

1. In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.

2. Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese. Yield: 2 servings.

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