Spinach mushroom scrambled egg Recipe

Name: Spinach mushroom scrambled egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 4 tbsp milk; 1 salt; 1 tsp ground black pepper; 1 pinch ground nutmeg; 1 pinch ground ginger; 1 pinch garlic powder; 1/2 cup spinach; 1/2 cup chopped mushrooms; 2 tbsp unsalted butter

Servings: persons

1
In a skillet add 1 teaspoon of butter.
2
When it melts add the mushroom, sprinkle a pinch of salt and ground pepper and close the lid.
3
Add spinach to the skillet n close the lid after giving a stir.
4
Keep it for another 3 to 4 mintues
5
Meanwhile in a bowl add eggs, milk, pinch of salt, ground pepper, nutmeg, ginger powder and garlic powder and beat it.
6
Heat a pan with medium heat and add the remaining butter and let it melt.
7
Now add the spinach n mushroom in the egg mixture and give it a beat once.
8
Pour it in the pan.
9
Now when the egg starts coming with a spatula stay scratching it from the outer end of towards the center.
10
Repeat this for the entire pan.
11
Repeat this until the egg mixture has entirely cooked.
12
Serve it with toasted bread.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 4 tbsp milk, 1 salt, 1 tsp ground black pepper, and more.

Yes, Spinach mushroom scrambled egg falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach mushroom scrambled egg

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