Spinach Mushroom Scrambled Eggs Recipes

SPINACH-MUSHROOM SCRAMBLED EGGS

Spinach-Mushroom Scrambled Eggs image

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. -Rachelle McCalla, Batesville, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 large eggs
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 tablespoons shredded provolone cheese

Steps:

In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

SAUTEED MUSHROOM SCRAMBLED EGGS

Sauteed Mushroom Scrambled Eggs image

This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!

Provided by Mimi1989

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

Ingredients

2 tablespoons butter
4 mushrooms, sliced, or more to taste
2 green onions, sliced, or more to taste
2 eggs
1 tablespoon milk, or more to taste
1 pinch salt

Steps:

Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g

EGGS WITH MUSHROOMS AND SPINACH

Eggs with Mushrooms and Spinach image

This all-in-one dish is cooked in parchment, making it healthy and a breeze to clean up.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 5

Ingredients

4 teaspoons extra-virgin olive oil, plus more for brushing
1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry
8 ounces cremini mushrooms, coarsely chopped
8 large eggs
Coarse salt and ground pepper

Steps:

Preheat oven to 400 degrees, with racks in upper and lower thirds. Prepare four 24-inch-long pieces of parchment according to classic method. Place two pieces on each of two rimmed baking sheets. Brush half of each heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet into a classic shape.
Bake until egg whites are set, 6 to 9 minutes, rotating sheets halfway through. Serve immediately.

Nutrition Facts : Calories 222 g, Fat 15 g, Fiber 2 g, Protein 17 g

PORTOBELLO MUSHROOMS WITH SCRAMBLED EGGS, SPINACH AND ROASTED RED PEPPERS

Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers image

Categories Egg Mushroom Onion Pepper Breakfast Brunch Sauté Wheat/Gluten-Free Spinach Spring Healthy Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

4 3 1/2- to 4-inch-diameter portobello mushrooms, stems and gills removed
4 teaspoons olive oil
3/4 cup chopped onion
1 tablespoon minced garlic
1 10-ounce package ready-to-use fresh spinach leaves
1 teaspoon chopped fresh thyme
1 7.25-ounce jar roasted red peppers, drained, finely chopped
4 large eggs

Steps:

Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F.
Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.
Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.
Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.

ALMOST GREEN SCRAMBLED EGGS WITH SPINACH

Almost Green Scrambled eggs with Spinach image

Breakfast for one or double it. Tastes great with leftover ham. The green of the spinach is a nice contrast. Stir fry some red peppers and mushrooms to have on the side. Wholewheat toast Mmmm.

Provided by Bergy

Categories Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons flour
1/4 cup milk
3 tablespoons sour cream (or pureed cottage cheese)
2 eggs
salt & pepper
1/4 cup cheddar cheese, grated
1/2 cup fresh spinach, washed,dried and chopped fine
1 pinch thyme
lite olive oil

Steps:

Gradually mix the milk into the flour, whisk until smooth.
add sour cream (cottage cheese), eggs, thyme, salt& pepper.
Whisk until very well blended.
Stir in the cheese and spinach.
Heat skillet, spray with oil.
Over medium heat pour in the egg mixture, allow to firm on the bottom, with a spatula disturb the eggs and flip so you continually get the uncooked egg on the bottom.
Do not over cook the eggs.

Nutrition Facts : Calories 425.7, Fat 28.4, SaturatedFat 14.7, Cholesterol 428.9, Sodium 388.3, Carbohydrate 17.4, Fiber 0.8, Sugar 1.9, Protein 24.4

EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE

Egg, Spinach, and Mushroom Slow Cooker Casserole image

A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.

Provided by ajancooks

Categories Breakfast and Brunch Eggs

Time 6h15m

Yield 8

Number Of Ingredients 10

Ingredients

1 (24 ounce) carton cottage cheese
6 eggs
⅓ cup all-purpose flour
3 tablespoons chopped onion
2 tablespoons melted butter
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (8 ounce) package sliced fresh mushrooms
1 (7 ounce) bag fresh spinach

Steps:

Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 9.1 g, Cholesterol 189.6 mg, Fat 20.1 g, Fiber 1 g, Protein 24.6 g, SaturatedFat 11.4 g, Sodium 760.3 mg, Sugar 1.4 g

SPINACH AND MUSHROOM EGG CASSEROLE

Spinach and Mushroom Egg Casserole image

A nice meatless breakfast or brunch main course.

Provided by Karen Hibbert

Categories Breakfast and Brunch Eggs

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

1 teaspoon butter
10 eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms, drained
1 teaspoon baking powder
½ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 11.6 g, Cholesterol 322.6 mg, Fat 38.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 21.9 g, Sodium 1066.4 mg, Sugar 1.8 g

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