Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado
Indulge in a comforting and nutritious breakfast with Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach, and Avocado. This delightful dish combines silky scrambled eggs with savory sautéed mushrooms and fresh spinach, all topped with creamy avocado slices. Ready in just 20 minutes, it’s perfect for busy mornings or leisurely brunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 tablespoon milk (optional)
- 1 teaspoon butter
- 1 cup baby spinach
- 1 cup cremini mushrooms, sliced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 avocado, sliced
Instructions
- In a skillet, heat olive oil over medium heat. Add sliced mushrooms, garlic, salt, and pepper; sauté until browned (5-7 minutes).
- Add baby spinach to the skillet; cook until just wilted.
- In another pan on low heat, melt butter. Whisk together eggs and milk until combined; pour into the pan and cook gently while stirring for a creamy texture.
- Serve the scrambled eggs topped with sautéed vegetables and avocado slices.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 370mg