Spinach Mushroom Weekday Scramble
Soft scrambled eggs folded with sautéed mushrooms, spinach, scallions, cheddar, and fresh parsley. A quick, vegetable-forward breakfast with eggs as the central protein.
- breakfast
- eggs
- Gluten-Free
- high-protein
- quick
- scramble
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
cremini mushrooms, sliced · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
scallions, thinly sliced · 3 Count
Green Onions
100%
Details
baby spinach · 4 Cup
Simple Truth Organic® Baby Spinach
80%
Details
large eggs · 8 Count
Kroger® Grade A Large White Eggs
67%
Details
sharp cheddar cheese, shredded · 0.5 Cup
Kroger® Sharp Cheddar Shredded Cheese
25%
Details
fresh parsley, chopped · 2 Tablespoon
Parsley
13%
Details
whole milk · 2 Tablespoon
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
6%
Details
unsalted butter · 1 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
3%
Details
black pepper, freshly ground · 0.25 Teaspoon
McCormick Black Pepper Grinder, 1.0 oz
2%
Details
fine sea salt · 0.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- large eggs-8 count
- baby spinach-4 cups
- cremini mushrooms-8 oz
- sharp cheddar cheese-1/2 cup
- scallions-3 count
- whole milk-2 tablespoons
- fresh parsley-2 tablespoons
- unsalted butter-1 tablespoon
- fine sea salt-1/2 teaspoon
- freshly ground black pepper-1/4 teaspoon
Slice the mushrooms, thinly slice the scallions, shred the cheddar if needed, and chop the parsley before cooking.
Keep fingers tucked and the knife blade angled away from your hand while slicing and chopping.
In a medium bowl, whisk the whole eggs, milk, 1/4 tsp salt, and black pepper until fully blended and lightly foamy.
Wash hands and any surfaces that contact raw eggs.
Heat the nonstick skillet over medium heat, add the butter, and cook the mushrooms with the remaining 1/4 tsp salt for 3 to 4 minutes, until browned and tender.
Add the scallions and spinach, then cook for 1 to 2 minutes, stirring until the spinach is just wilted and excess moisture has mostly evaporated.
Reduce the heat to medium-low, pour in the egg mixture, and gently stir with a silicone spatula in slow, wide folds.
Keep the heat moderate so the eggs cook evenly without scorching.
Fold in cheddar and cook gently until no liquid egg remains and the mixture reaches 160°F (71°C) throughout. Use medium-low heat and wide folds. Start checking after 2–3 minutes; remove promptly when cooked to keep eggs tender.
Cook eggs until softly set with no fully liquid pools remaining.
Remove the skillet from the heat, sprinkle with fresh parsley, and serve immediately while the eggs are creamy and tender.
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