When it comes to egg dishes, you can’t go wrong with goat cheese, spinach, and mushrooms. At least for me.
You also can’t go wrong with scrambles, because sometimes making omelets doesn’t work out for people and they become scrambles anyway.
Egg dishes tend to be healthy alternatives to breakfast as well and this scramble from Cook This, Not That ensures that you keep it that way.
What you’ll need
- 1 1/2 tablespoon of butter
- 1 cup of sliced shiitake mushrooms
- 1 cup of frozen spinach, thawed
- 8 eggs
- 2 tablespoons of 2% milk
- 1/2 cup of fresh goat cheese
The first step is to get your favorite frying pan out, heat the burner to medium, and place 1 tablespoon of butter on top. Once that butter starts to melt almost completely, add your mushrooms. Cook those mushrooms until slightly browned and then set the mushrooms aside.
Get your pan back out, sans mushrooms, and add the spinach. Season with salt and pepper and cook until spinach is nicely heated. Remove the spinach and drain the excess water.
We are now ready to prepare our eggs. Do so by mixing the eggs with the milk in a large bowel. Season with salt and pepper and whisky a go-go away.
Now go back to your empty pan and add the remaining butter. After the butter melts, heat the pan to low and add the egg mixture. Stir the egg mixture continuously until egg lumps start to form. Once those lumps start to form in soft shapes add in the mushrooms, spinach, and goat cheese. Cook and stir this mixture until the eggs seem fully cooked.
You are now ready to enjoy your scramble!
As I said earlier, for me you can’t go wrong with mushrooms, spinach, and goat cheese. Naturally, I enjoyed this meal immensely. The eggs were nice and fluffy and the shiitake mushrooms paired well in texture and taste. Then there’s the goat cheese. Mmmm, goat cheese is so good!
If you have time to make yourself breakfast in the morning, do make this dish. You will be satisfied on all realms.