Veggie Scramble

Veggie Scramble with Mushrooms, Spinach, & Goat Cheese Recipe

Even though well-cooked scrambled eggs are delicious on their own, adding a few extra players helps you achieve two additional objectives: To start, you cook a basic breakfast that tastes and feels extraordinary. Additionally, the majority of additives you may use to a sauté pan will improve the nutritional profile of the heroic egg even more.

Reduce the heat and mix the eggs frequently over low heat to avoid burning them for exceptionally creamy, soft scrambled eggs. You could even have this veggie scramble as a side dish for supper because it’s so satisfying and healthful.


  • Eight eggs
  • One and a half tablespoons of butter
  • Slicing one cup of shiitake mushrooms
  • One cup of thawed frozen spinach
  • To taste, add salt and black pepper.
  • Two tablespoons of 2% milk
  • A half-cup of raw goat cheese

Method Making Step-by-Step

Step. 1

In a big, nonstick skillet, melt one tablespoon of butter over medium heat.

Step. 2

Add the shiitakes and simmer until lightly browned, about 5 minutes, once bubbling. Next, take out and set aside on a platter.


Step. 3

Sauté the spinach in the same pan until it’s thoroughly cooked. Next, add salt and pepper for seasoning. After transferring, wring out any extra water in a colander.

Step. 4

In a large bowl, whisk together the eggs and the milk. Add a pinch of salt and mix well. Next, add the eggs to the pan with the remaining 1/2 tablespoon of butter, reduce the heat to low, and mix.

Step. 5

With a wooden spoon, continuously stir the eggs, scraping down the pan’s bottom to form tiny, delicate curds.

Step. 6

For approximately five minutes, keep stirring until the eggs are still extremely soft and loose. After adding the goat cheese, spinach, and mushrooms, simmer for two more minutes. Next, add black pepper to taste.


Here are some more ideas to spice up a morning scramble, but feel free to add your ideas and combine them all:

  • Cherry tomatoes, feta, and asparagus
  • Scallions, garlic, and baby shrimp
  • Advertisement
  • Shallot onions, chopped kale, and Provolone cheese
  • Sharp Cheddar, onions, mushrooms, and chicken sausage

For a low-calorie and low-cholesterol option, use egg whites.

This dish is derived from one of our Cook This, Not That! books, along with hundreds more. You may also purchase the book for additional simple cooking ideas!


  • Calories: 240
  • Fat: 17 g
  • Sodium: 640 mg