Roasted Squash & Mushroom Scramble

Savory scrambles have long been a flexible canvas on American breakfast tables. This one folds oven-roasted butternut squash and cremini mushrooms with thyme and spinach into soft eggs for a hearty, golden plate.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 285 cal
• 16g protein
• 18g carbs
• 17g fat
• 3g fiber

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Ingredients

• 2 cups cubed butternut squash
• 8 oz sliced cremini mushrooms
• 2 tbsp extra-virgin olive oil
• 1 tsp fresh thyme leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 8 large eggs
• 1 tbsp unsalted butter
• 2 tbsp chopped fresh chives
• 2 cups baby spinach
• 2 cloves minced garlic

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
2. 2Toss the cubed squash and sliced mushrooms on the sheet with olive oil, thyme, half the salt, and half the pepper until evenly coated.
3. 3Spread in a single layer and roast 22 to 25 minutes, stirring once halfway, until the squash is tender and golden at the edges and the mushrooms are browned and fragrant.
4. 4While the vegetables roast, crack the eggs into a bowl, add the remaining salt and pepper, and whisk until the yolks and whites are fully blended and slightly frothy.
5. 5Melt the butter in a large nonstick skillet over medium-low heat until it foams gently.
6. 6Add the minced garlic and cook 30 seconds until aromatic but not browned.
7. 7Pour in the whisked eggs and let them sit undisturbed for 20 to 30 seconds until the edges just begin to set.
8. 8Using a silicone spatula, push the eggs from the edges toward the center in slow sweeps, tilting the pan so uncooked egg flows underneath; continue until soft curds form and the eggs are mostly set but still glossy, about 3 to 4 minutes total.
9. 9Fold in the roasted squash and mushrooms along with the baby spinach; cook 1 more minute until the spinach wilts and everything is heated through.
10. 10Remove from heat, taste and adjust seasoning if needed, then divide among plates.
11. 11Scatter chopped chives over each serving and serve immediately while the eggs are still soft and the squash is warm.