Recipe: Spinach Mushroom Egg Scramble

RecipeEating a healthy breakfast is important, but mornings are always so rushed. So here’s a quick, easy, and yummy recipe I like to make first thing in the morning to get me going. Feel free to experiment with other seasonings you like, or try Feta instead of Parmesean, or kick it up a notch with some cayenne pepper. Share your feedback and ideas in the comments!

Spinach Mushroom Egg Scramble
Recipe type: Breakfast
Cuisine: American
Serves: 1
Prep time:
Cook time:
Total time:
A quick, healthy, protein-rich, and delicious way to start your day.
  • 2-3 eggs
  • 1 tbsp milk (standard, lactose-free, almond, rice, or soy)
  • 1 tbsp "I Can't Believe It's Not Butter" Lite (can substitute olive oil)
  • 1 handful baby spinach leaves
  • 1-2 large whole mushrooms (or a handful of sliced mushrooms)
  • 3 dashes minced onion
  • 3 dashes Johnny's Seasoning Salt
  • 1 grind of pepper
  • 1 sprinkle of grated Parmesean cheese
  1. Break eggs into a mixing bowl and whisk in milk
  2. Add Johnny's seasoning, onions, and a grind or two of pepper to bowl and mix
  3. Pre-heat non-stick skillet and put "ICBINB" or olive oil in the pan. Move skillet around to let it melt and spread on all sides
  4. Pour in egg mixture
  5. Shred spinach leaves by hand and toss in skillet
  6. Break mushroom into chunks, or slice, and add to skillet
  7. Scramble mixture to keep egg from sticking to pan
  8. Add Parmesean when eggs are almost done to your liking
  9. Serve and enjoy!