Shallot, Mushroom, and Spinach Scramble

Need a quick breakfast to get you going in the morning? If you Chop the shallots and mushrooms the night before, this comes together SUPER fast! If you don’t have the spices listed, you can always swap out for whatever you have.

Shallot, Mushroom, and Spinach Scramble

Serves 2 but can be scaled to feed a crowd!

3 tbsp ghee or oil of choice

2 shallots, minced

¼- ½ tsp fresh ground pepper

½ tsp smoked paprika

½ tsp dried thyme

1 cup sliced mushrooms (I like baby bellas here)

2 cups packed baby spinach

4 eggs

Salt to taste

Melt the ghee in a 10 inch skillet (non-stick or ceramic works best) over medium high heat. Add the spices and minced shallot and cook until fragrant, about 2-3 minutes. Add the mushrooms and cook for 5-7 minutes or so, until they start to brown slightly. Add the spinach and cover the pan and let the spinach steam for 2-3 minutes.

While your veggies are cooking, crack the eggs into a small bowl and add a pinch or two of salt and a few grinds of pepper. With a fork, beat the eggs like they owe you money (haha). Once the eggs are lemon yellow in colour and slightly frothy you are ready. Do not add any milk to your eggs, you are not making custard.

Push all your vegetables into the center of your pan. Pour your eggs over the vegetables and using a rubber spatula, scrape the remnants of the eggs from your bowl into the pan. Using the same rubber spatula, slowly start to spread the vegetables around into the eggs and cook, stirring gently and scraping up from the bottom, until soft curds begin to form.

Everyone has their own scrambled egg texture preference, so cook them until they are done to your liking. Sometimes I like to turn up the heat for the last few moments, switch to a hard plastic spatula so I can scrape the bottom of the pan, and get a little brown on the eggs.