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Mediterranean Mushroom and Spinach Scrambled Eggs on a white plate

Mediterranean Mushroom & Spinach Scrambled Eggs

This Mediterranean Mushroom & Spinach Scrambled Eggs recipe is a cornerstone of a healthy morning routine. Ready in just 10 minutes, it combines earthy cremini mushrooms, iron-rich baby spinach, and heart-healthy extra virgin olive oil. It is a high-protein, low-carb vegetarian breakfast that perfectly aligns with Mediterranean diet principles.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 1
Course: Breakfast, Main Course
Cuisine: Greek
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 large Eggs
  • 1 cup Fresh Baby Spinach
  • 1/2 cup Cremini Mushrooms sliced
  • 1 tbsp Extra Virgin Olive Oil
  • 1 clove Garlic minced
  • Salt and black pepper to taste
  • Optional: 1 tbsp Crumbled Feta fresh parsley

Method
 

  1. Sauté: Heat olive oil in a non-stick skillet over medium-high heat. Add mushrooms and sauté until browned (approx. 3-4 mins).
  2. Aromatics: Add garlic and spinach. Stir until spinach is wilted (1 min). Reduce heat to low.
  3. Eggs: Pour in whisked eggs. Let sit for 10 seconds, then gently move the eggs with a spatula.
  4. Finish: Once eggs are mostly set but still soft, remove from heat.
  5. Serve: Top with feta and herbs. Season with extra pepper.

Notes

  • The Secret to Fluffy Eggs: Always remove the pan from the heat a few seconds before you think they are done. The residual heat (carry-over cooking) ensures they stay creamy rather than rubbery.
  • Mushroom Tip: Do not wash mushrooms under running water; wipe them with a damp paper towel to prevent them from becoming soggy in the pan.
  • Serving Suggestion: Pair this with a slice of Rustic Peasant Bread or a small Baladi Salad for a complete Mediterranean experience.