I am a huge fan of omelets and frittatas, but they take time and effort … and usually they contain lots of eggs and a lesser amount of toppings. And personally, I want more of the good stuff and less of the boring stuff. Not saying eggs are boring … because I really love eggs, but um, yeah, there are more flavorful things in the world that pair so well with eggs. Since last year when I went through my “yeah I’m 50 and I am NOT going to keep getting fatter” weight transformation, I looked for ways to trim unnecessary (unfulfilling) calories from my diet and also ways to simplify my morning routine.
Enter the breakfast scramble. Last year it was broccoli scrambled eggs, where I filled my morning tummy with a pile of broccoli and a bit of scrambled egg, with the occasional addition of cheese. Day after day I ate this for breakfast and never tired of it. It was delicious, filling and so easy and FAST! I still do that quite a bit. But this year, I found a new love … sauteed mushrooms with wilted spinach, a bit of shredded cheese, cherry tomatoes, and of course an egg. It’s even better if you start with a teaspoon of bacon butter (the beautifully rendered result of baking your bacon …) Yeah, this scramble takes a few minutes longer than my beloved broccoli scrambled eggs, but it’s so worth it.
It’s a great way to start your day. And it might even help you lose weight.
Print
Spinach Mushroom Breakfast Scramble
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 - 2 servings 1x
Ingredients
- 1 teaspoon butter or bacon butter (recipe here)
- 6 – 8 baby portabella mushrooms, sliced
- Red Robin Seasoning (or your favorite seasoned salt), Trader Joe’s 21 Seasoning Salute (or a seasoning mix like Mrs. Dash) and freshly ground pepper
- 1 – 2 cups fresh spinach leaves, packed
- 6 – 8 cherry tomatoes
- 1 egg
- 1/4 cup or so of shredded Italian cheeses
Instructions
- Heat a medium frying pan over medium heat. Add the butter (or bacon butter) and swirl around to coat the bottom of the pan. Add the mushrooms and a good sprinkle of seasonings, then cover and cook, stirring frequently, for a few minutes until them mushrooms are tender.
- Add the spinach and cherry tomatoes and stir briefly until wilted, again with a little sprinkle of seasoning.
- Crack the egg over the vegetables, sprinkle with cheeses and a little more seasoning, then let cook for a minute or two until the egg begins to set on the bottom. Stir and cook, breaking the yolk and mixing with the veggies until the egg is just cooked through.
- Remove from heat, slide onto a plate and enjoy!
Notes
To make this vegetarian, use butter. To make it vegan, use olive oil in place of the butter and leave out the cheese.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
