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Spinach, Mushroom, and Feta Egg Scramble

Spinach, mushrooms, and feta make this egg scramble a step above the rest with a creamy texture and perfectly melded flavor.

Course Breakfast, Main Course
Keyword breakfast, brunch, egg scramble, eggplant quinoa bowl, feta, mushroom, scrambled eggs, spinach
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Amanda Hookom @HookomOnHealth

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!