Mushroom Spinach Scrambled Eggs

A quick, protein-packed, veggie-loaded breakfast that’s light, fluffy, and flavorful.

 Time & Yield

• Prep: 5 minutes

• Cook: 7 minutes

• Servings: 2

 Ingredients

• 4 large eggs

• 1 cup mushrooms, sliced

• 1 cup fresh spinach (packed)

• 1 tbsp olive oil or butter

• 2 tbsp milk (optional, for fluffier eggs)

• ¼ tsp salt (or to taste)

• ¼ tsp black pepper

• 1 tbsp chopped green onions or parsley (optional)

• Optional: 2 tbsp shredded cheese

 Instructions

 Sauté the Vegetables

• Heat oil or butter in a nonstick pan over medium heat

• Add mushrooms and cook 3–4 minutes until softened

• Add spinach and cook 1 minute until wilted

• Remove excess moisture if needed

 Whisk Eggs

In a bowl whisk:

• eggs

• milk (if using)

• salt and pepper

 Scramble

• Lower heat to medium-low

• Pour eggs into the pan with veggies

• Stir gently with a spatula

• Cook slowly until softly set

 Do not overcook — eggs should stay creamy.

 Finish & Serve

• Remove from heat

• Sprinkle herbs or cheese if desired

• Serve immediately

 Estimated WW Points (per serving)

• Basic version (no cheese): 2–3 points

• With cheese: 3–4 points

• Using butter instead of oil may add points

(Eggs are often 0 points on some WW plans.)

 Is It Anti-Inflammatory?

Yes — very supportive.

 Benefits

• Eggs → high-quality protein

• Spinach → antioxidants

• Mushrooms → immune-support compounds

• Olive oil → healthy fats

To boost further

• Add turmeric pinch

• Use extra-virgin olive oil

• Add tomatoes or herbs

 Pro Tips

• Cook eggs on low heat for creaminess

• Don’t overcrowd mushrooms

• Use fresh spinach for best texture

• Remove pan slightly early — eggs continue cooking

 Easy Variations

 Cheesy
Add feta or mozzarella at the end

 Spicy
Add chili flakes or jalapeños

 Low-carb power
Serve with avocado slices

 Storage

Best fresh, but can refrigerate up to 2 days and reheat gently.