Mushroom Herb Scramble

In American kitchens, egg scrambles often welcome whatever is fresh from the market. Here cremini mushrooms and a mix of chives, parsley, and thyme lend earthy depth to soft eggs with spinach.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 285 cal
• 18g protein
• 6g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 large eggs
• 12 oz cremini mushrooms
• 2 cups baby spinach
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley
• 1 tsp fresh thyme leaves
• 1 minced garlic clove
• 3 tbsp whole milk
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup crumbled feta

Instructions

1. 1Wipe the mushrooms clean with a damp towel and slice them into even 1/4-inch pieces so they cook uniformly. Mince the garlic and chop the chives, parsley, and thyme; set the herbs aside separately.
2. 2Crack the eggs into a medium bowl, add the milk, half the salt, and a few grinds of pepper, then whisk until the mixture is completely smooth and slightly frothy with no streaks of white.
3. 3Heat a 12-inch nonstick skillet over medium heat and add the olive oil plus half the butter. When the butter foams and smells nutty, tip in the sliced mushrooms in a single layer.
4. 4Cook the mushrooms undisturbed for 3 to 4 minutes until the undersides turn deep golden, then stir and continue sautéing 4 to 5 minutes more until they release their liquid and it mostly evaporates.
5. 5Add the minced garlic and remaining salt; cook 30 seconds until fragrant. Pile in the spinach and toss just until it wilts and turns bright green, about 1 minute. Transfer the mushroom-spinach mixture to a warm plate.
6. 6Wipe the skillet quickly if needed, return it to medium-low heat, and melt the remaining butter. Pour in the whisked eggs and let them sit 15 to 20 seconds until the edges just begin to set.
7. 7Using a silicone spatula, gently push the eggs from the edges toward the center in slow folds, tilting the pan so uncooked egg flows underneath. Continue this motion for 2 to 3 minutes until the eggs form soft, glossy curds that are still slightly wet.
8. 8Fold the warm mushroom mixture and most of the chopped herbs back into the eggs for the final 30 seconds of cooking so everything is evenly distributed but the eggs stay creamy.
9. 9Remove the skillet from the heat while the scramble still looks a touch underdone; residual heat will finish it. Taste and adjust pepper.
10. 10Divide among four warm plates, scatter the remaining herbs and crumbled feta over the top, and serve immediately while the eggs are still soft and the mushrooms are juicy.