Spinach, mushrooms, and feta make this egg scramble a step above the rest with a creamy texture and perfectly melded flavor.
Jump to RecipeOkay, honesty hour, scrambled eggs have really never been a favorite of mine… It’s not that I dislike them, they just aren’t really my first choice for breakfast. These scrambled eggs, however, really take the game to the next level. Not only are they super easy to make, but the flavor is incredible, and they seem fancy enough to impress your brunch guests. Plus, I love feta, and the creamy texture it gives these eggs is no joke!
This recipe is also the perfect opportunity to use up any wilty looking spinach you might have laying around. You’re going to cook it anyway, so who cares if it looks a little sad?!
The first thing we need to do for this recipe is chop up our mushrooms and mince our garlic. If you’re a mushroom fan, you might want to leave them a bit larger. Those less fond of mushrooms can dice them up really small so they’re less noticeable. They complement the flavors of the spinach and feta, which is why I’d highly recommend to leave them in if you can stomach it. :P
Then, heat some olive oil in a skillet over medium heat. Add your garlic, and saute until fragrant, or about 30 seconds.
Once your garlic is fragrant, add your mushrooms and saute until slightly softened, or about 2-4 minutes.
While your mushrooms are cooking, whisk together your eggs, milk of choice, and ground black pepper in a separate bowl. Pour your egg mixture into the skillet and cook for about 2-3 minutes or until eggs are cooked through. Be sure to stir frequently, and scrape the bottom of the pan to prevent the eggs from burning.
Once your eggs are cooked through, fold in the spinach and feta cheese. If you don’t want a mouthful of spinach, tear the leaves apart with your hands while adding them in. Continue stirring until the spinach is wilted and feta is melted, about 2-3 minutes. Serve immediately for best results.
Enjoy! If you try out this egg scramble recipe, be sure to leave it a rating and let me know your thoughts in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Spinach, Mushroom, and Feta Egg Scramble
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 4 oz baby bella mushrooms diced
- 8 large eggs
- 1/2 cup milk of choice
- 1/4 tsp ground black pepper
- 2 cups spinach
- 1 cup feta cheese crumbled
Instructions
- Heat olive oil in a medium skillet over medium heat. Add garlic and saute until fragrant, about 30 seconds.
- Add baby bella mushrooms and saute until slightly softened, about 2-4 minutes.
- Whisk together eggs, milk of choice, and ground black pepper in a separate bowl. Pour mixture into skillet and cook for about 2-3 minutes or until eggs are cooked through, stirring frequently.
- Fold in spinach and feta cheese, continuing to stir, until spinach is wilted and feta is melted, about 2-3 minutes. Serve immediately.
Notes
- This recipe is the perfect way to use up any leftover veggies in your fridge. Feel free to play around with it and add different veggies of your choosing!