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Mushroom Spinach and Swiss Egg Scramble
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3
Reviews
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By:
Thena Jenkins
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Mushroom Spinach and Swiss Egg Scramble Recipe sautees onions and mushrooms in olive oil while separately scrambling eggs and adding spinach to wilt along with Swiss or Gruyere cheese to melt befor combining with onions and mushrooms.
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INGREDIENTS
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1 Tbsp olive oil
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1 medium onion, chopped
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1/4 tsp each salt and pepper
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8 oz small mushrooms, quartered
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4 cups spinach
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4 oz Swiss or Gruyère, coarsely grated; about 1 cup
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For Scrambled Eggs:
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8 large eggs
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Kosher salt and pepper
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1 Tbsp olive oil or unsalted butter
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DIRECTIONS
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1:
Whisk together the egg mixture (eggs, water, salt and pepper). Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the onion and salt and pepper and cook, covered, stirring occasionally, until tender, about 8 minutes.
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2:
Increase heat to medium-high, add mushrooms and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes.
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3:
Meanwhile, cook the egg mixture according to directions below. Add the spinach to the eggs and cook, folding, until beginning to wilt. Fold in the mushroom mixture and cheese.
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4:
For Scrambled Eggs: In a large bowl, whisk together the eggs, 1 Tbsp water and 1/2 tsp each salt and pepper. Heat the oil or melt the butter in a 10-in. nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs.
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