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Soft Scrambled Eggs with Spinach Mushroom Quinoa Main 1
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Soft Scrambled Eggs with Spinach, Mushroom & Quinoa

In this recipe, I create a tasty vegetarian breakfast of sauteed spinach and mushrooms with quinoa and rich, soft scrambled eggs. Yah, they fancy AF!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  • 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!