Soft Scrambled Eggs with Spinach, Mushroom & Quinoa

A Jerry James Stone Recipe


  • 8 ounces mushrooms, sliced
  • 4 ounces spinach
  • ⅓ cup cooked quinoa
  • 3 large eggs
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • Salt and pepper to taste
Jump to instructions
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • In a large saucepan over a medium-high heat, saute the mushrooms with one tablespoon of olive oil for about 10 minutes. Once the mushrooms have cooked, add in spinach and mix. Cover the pan with a lid and cook until the spinach wilts, about 5 minutes.
  • Once the spinach has wilted, salt to taste and add one tablespoon of butter. When the butter has melted, add the quinoa to the pan and combine the ingredients, about 5 minutes. Remove the pan from the heat and move the contents to a serving dish.
  • In a small saucepan over low heat, melt one tablespoon of butter. In a bowl, whisk together the eggs. Add in the eggs to the pan and slowly push the eggs around with a spatula. Cook until the eggs form ribbons but are still a little wet, about 10 minutes.
  • Top the spinach, mushrooms, and quinoa with the soft scrambled eggs, Season with salt and pepper to taste.
  • Enjoy!