Spinach-mushroom scrambled eggs are flecked with earthy mushrooms, fresh greens, and creamy cheese. They look and taste like a fancy, restaurant-caliber breakfast. They are so easy to make. Unlike omelets, which can call for fiddly flipping, rolling and folding, scrambles are super casual. Simply saute your vegetables in a pan with butter, stir in whisked eggs and cook until they’re fluffy and set. Every bite contains a delicious blend of every ingredient, and you can even make eggs for two (or more!) in a single pan. Cheers to a healthy, protein-packed breakfast that you can make without getting into the car—or even out of your pajamas.

Ingredients for Spinach-Mushroom Scrambled Eggs

• Eggs: Good eggs are the base of a good scramble. It doesn’t matter what color the eggs are; just look for fresh eggs at the grocery store or market.
• Egg whites: Stirring plain whites into the whole eggs makes the scramble lighter and airier. It’s also lower in fat and cholesterol. This is a great way to use leftover egg whites. If you don’t have any in the fridge, you can easily separate eggs and use the yolks in another recipe.
• Seasonings: Keep the scramble simple with salt and pepper.
• Butter: Butter keeps the eggs from sticking to the pan and adds delicious, creamy flavor. Bonus points if you use a top-rated butter brand.
• Fresh mushrooms: White button and cremini are both good mushrooms to use here. Thinly slice the mushrooms, so they’ll be evenly distributed through the eggs.
• Fresh baby spinach: Baby spinach is more tender than larger leaf spinach, plus it’s usually cleaned and ready to use. Fresh spinach will shrink significantly when it hits the pan. Do not be alarmed if it seems like too much when you’ve chopped it.
• Shredded provolone cheese: Mild, creamy provolone melts beautifully into the omelet. It adds a subtle flavor that lets the veggies shine.

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