This mushroom spinach egg scramble is so easy that you may not even need to chop anything. So it’s perfect for a quick breakfast and my go-to meal when I’m traveling and staying in homes or hotels with sparse kitchens.
When I am traveling, I try to eat several meals in to save money and time. I know eating out is half the fun of traveling, but when I have a long list of places to check out I look for some ways to conserve time. Eating breakfast in is a good way to do that. Eating breakfast in also means I’m starting my day with a healthy meal.
Since my husband likes to sleep later than me, eating breakfast in means I can cook up breakfast and eat when I’m ready rather than waiting for him to roll out of bed and get ready. I really enjoy eating out and trying new flavors, but I wake up hungry – like really hungry. I have to pre-breakfast if we’re going to breakfast/brunch after 10:00 am – especially if it’s a day that I worked out in the morning.
Whether I’m traveling or at home, this spinach mushroom scramble is an easy way to cook up a healthy breakfast quick.
And like most scrambles, this mushroom spinach scramble is a good way to use up greens. Usually I get a clamshell of baby spinach, but if I have spring mix that is on it’s leg I’ll use it instead. Or if there is leftover cooked kale or chard in the fridge, I’ll use that. It’s a versatile breakfast.
I used to hate making scrambled eggs, because my non-stick skillets were non-stick in name only. I found myself in a pattern of buying a cheap nonstick skillet at a discount store and it would be nonstick for a month or two and then progressively get worse until it was better described as a sticky skillet. Do you have a similar skillet in your kitchen?
After I considered how much money I collected spent on I don’t know how many inexpensive 8″ nonstick skillets, I decided to try an expensive experiment. I bought a Le Creuset 8″ nonstick skillet. At nearly $100 it was by far the most expensive nonstick skillet I had purchased. Two years later it’s as good as new! I definitely recommend it.
Good cooking tools can make cooking (and cleaning up) so much easier.
Whip up this mushroom spinach egg scramble in no time. It’s the prefect healthy breakfast for busy mornings and for on the road traveling.
- 1 teaspoon olive oil or ghee
- 1/2 cup sliced mushrooms
- Pinch of salt
- Pinch of garlic powder
- 1 cup loosely packed baby spinach (or mixed greens)
- 2 eggs
- 1 teaspoon water
- Heat the olive oil or ghee in a small skillet over medium heat.
- Add 1/2 cup sliced mushrooms and cook until mushrooms begin to shrink.
- Add pinch of salt and pinch of garlic powder.
- Top mushrooms with spinach or mixed greens and cook until wilted.
- Whisk eggs and water together.
- Pour into pan with mushrooms and eggs. Let cook until bottom begins to firm up. Then scramble until fully cooked.
Slice Kalamata olives are a great addition. Add with spinach. Serve with a side of fruit or toast.