The Ultimate 10-Minute Skillet Scramble: Fluffy Eggs with Earthy Mushrooms and Fresh Spinach

👩‍🍳 Instructions

1. 1

   In a small bowl, whisk eggs with a pinch of salt and pepper until well combined. If using, whisk in milk or cream.
2. 2

   Heat 1 tablespoon of olive oil or butter in a medium non-stick skillet over medium-high heat. Add sliced mushrooms and cook, undisturbed, for 2-3 minutes until they begin to brown. Stir and continue cooking for another 2 minutes.
3. 3

   Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in fresh spinach and cook until just wilted, about 1-2 minutes. Season the vegetable mixture with a pinch of salt and pepper. Transfer the cooked vegetables to a plate and set aside.
4. 4

   Reduce skillet heat to medium-low. Add the remaining 1/2 tablespoon of butter or oil to the skillet if dry. Pour in the whisked eggs.
5. 5

   Let the eggs set for about 30 seconds around the edges without stirring. Using a rubber spatula, gently push the cooked egg from the edges towards the center, allowing uncooked egg to flow underneath. Continue this process, folding the eggs gently, until they are mostly set but still slightly moist and glossy (about 2-3 minutes).
6. 6

   Gently fold the reserved mushroom and spinach mixture back into the eggs. Stir briefly to combine and warm through, about 30 seconds.
7. 7

   Taste and adjust seasoning as needed. Serve immediately on its own or with your favorite breakfast sides.