Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado
Start your day on a delicious note with Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado. This wholesome breakfast bowl is not only quick to prepare but also packed with nutrients that fuel your morning. The rich and creamy scrambled eggs pair beautifully with earthy sautéed mushrooms, vibrant spinach, and creamy avocado slices, creating a satisfying meal perfect for any occasion. Whether you’re enjoying a leisurely weekend brunch or need a quick weekday breakfast, this dish offers comfort and flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing, Scrambling
- Cuisine: American
Ingredients
Scale
- 3 eggs
- 1 cup baby spinach
- 45 cremini or button mushrooms, sliced
- 1 tsp olive oil
- 1 tsp butter (optional)
- Avocado, sliced
- Garlic (minced or powder)
- Salt & pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add sliced mushrooms and garlic; season with salt and pepper. Cook until browned and soft, about 5-7 minutes.
- In the same pan, add spinach and sauté until just wilted.
- In another pan, melt butter over low heat. Whisk together eggs until frothy; pour into the pan and cook slowly while stirring gently until creamy.
- Plate the scrambled eggs alongside sautéed mushrooms, spinach, and sliced avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 375mg