Go Back
Easy Vegetable Breakfast Scramble Recipe with Fresh Spinach and Mushrooms

Easy Vegetable Breakfast Scramble Recipe

A quick two-serving breakfast scramble made with fluffy eggs, sautéed onion, bell pepper, mushrooms, and baby spinach. Add cheddar for a creamy, savory finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 4 eggs Large eggs
  • 2 tablespoons Milk or water
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon Black pepper
Vegetables and Finish
  • 1 tablespoon Olive oil or butter, divided
  • 1/2 small onion Small yellow onion, diced
  • 1/2 bell pepper Medium bell pepper, diced
  • 1 cup Sliced mushrooms
  • 1 cup Baby spinach
  • 1/4 cup Shredded cheddar cheese, optional

Method
 

Step-by-Step
  1. Whisk the eggs, milk or water, kosher salt, and black pepper in a bowl until blended, taking care not to overbeat.
  2. Heat 1/2 tablespoon of the olive oil or butter in a nonstick skillet over medium heat. Add the diced onion and bell pepper, then cook for 3–4 minutes, stirring occasionally, until they begin to soften.
  3. Add the sliced mushrooms and cook for 2–3 minutes, until their moisture has mostly evaporated. Stir in the baby spinach and cook for 30–60 seconds, just until wilted.
  4. Push the vegetables to one side of the skillet. Add the remaining 1/2 tablespoon oil or butter to the empty side, then pour in the egg mixture.
  5. Let the eggs sit briefly, then gently stir and fold them with a spatula until softly set, about 2–3 minutes. Fold the vegetables into the eggs, add cheddar if using, and remove the pan from the heat while the eggs are still slightly glossy.
  6. Serve the scramble immediately while it is warm and tender.

Notes

Cook mushrooms until their moisture has mostly evaporated so the scramble does not become watery. Remove the skillet from the heat just before the eggs look fully done because residual heat will finish cooking them. For variations, add one small diced tomato with the spinach, replace some vegetables with zucchini, kale, asparagus, or broccoli, or use feta, goat cheese, or Monterey Jack instead of cheddar.