Mushroom and spinach scramble
A simple scramble of mushrooms, spinach, and eggs for four.
Sauté the mushrooms and spinach, then add the eggs at the end and cook until just lightly set. Drain the vegetables well so the scramble does not turn watery.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Sauté the mushrooms
Heat the oil in a frying pan and add the chopped garlic and mushrooms. Sauté until the mushrooms are cooked and, if they have released liquid, it has evaporated.
Ready to continue when: The mushrooms are cooked and no visible liquid remains in the pan.
- 02
Add the spinach
Add the spinach to the pan and sauté it with the mushrooms until it has wilted. If you cooked it beforehand, drain it well before adding it.
Ready to continue when: The spinach has wilted and there is no pooled liquid in the pan.
- 03
Set the eggs
Add the lightly beaten eggs and stir with a spatula until just set. Remove the pan from the heat while the eggs still look slightly creamy.
Ready to continue when: The eggs are lightly set, with no visible liquid, and still have a creamy texture.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.