Spinach and Mushroom Scrambled Eggs


  • 6 medium eggs
  • 2 tbs butter (total)
  • 1/2 tsp salt
  • 12 baby portabell0 mushrooms, thinly sliced
  • 1/2 cup shredded spinach, fresh
  • 1/2 cup shredded basil leaves, fresh
  • 1/4 cup kosher sharp cheddar cheese, grated
  1. Cook the mushroom slices with the salt and 1/2 tsp butter until the slices are tender. Drain the liquid.
  2. Wilt the basil and spinach in a microwave for 30 seconds. Alternately, place them in a bowl on the stove next to the cooking mushrooms.
  3. Scramble the eggs in a medium bowl.
  4. Heat the remaining butter in a large pan on “high”
  5. Pour in eggs, and cook, stirring continuously to scramble.
  6. Add mushrooms, spinach and basil.
  7. Sprinkle with cheese and serve.

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