SPINACH MUSHROOM AND TURMERIC SCRAMBLE
This Spinach, Mushroom And Turmeric Scramble is a nourishing one-pan breakfast packed with earthy mushrooms, vibrant greens and immune-supporting turmeric. Lightly sautéed mushrooms add depth, while fresh spinach lends a fresh and nutritional punch. Turmeric introduces anti-inflammatory benefits and a warm golden hue, balanced by silky eggs for protein-packed satisfaction. In under 10 minutes, you can enjoy a hearty, veggie-rich start to the day that supports digestion, metabolism and overall vitality. Perfect for busy mornings or relaxed weekend brunch, this scramble delivers bright flavour and wholesome energy. Easily customised, gluten-free and naturally low‑carb, it suits a diverse range of dietary preferences, all while keeping prep and cleanup minimal for stress-free cooking.
RECIPE CATEGORY
Breakfast, Brunch
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
Pan‑Fry, One‑Pot Wonders
OCCASION/HOLIDAY
Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, Kid Friendly, Organic, Quick & Easy, Wheat/Gluten‑Free
DISH TYPE
Frittata
INGREDIENTS
There are the following ingredients for Spinach Mushroom And Turmeric Scramble:
- 2 large eggs
- 1 cup fresh spinach (≈ 30 g)
- ½ cup sliced mushrooms (≈ 35 g)
- ¼ tsp ground turmeric
- ½ tsp olive oil (≈ 2 ml)
- Salt And freshly cracked black pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 181.1 kcal
- Fat: 12 g
- Saturated Fat: 3.5 g
- Carbohydrate: 3.8 g
- Sugar: 1.2 g
- Sodium: 391.9 mg
- Fiber: 1.3 g
- Protein: 14.7 g
- Cholesterol: 372 mg
- Calcium: 90.4 mg
- Potassium: 439.1 mg
- Iron: 3.2 mg
- Vitamin D: 2.1 mg
PREPARATION
These steps are followed for the preparation of Spinach Mushroom And Turmeric Scramble :
- Heat Olive Oil: Heat olive oil in a non-stick frying pan over medium heat.
- Add Mushrooms: Add sliced mushrooms and sauté for 3 to 4 minutes until lightly golden.
- Add Spinach And Turmeric: Stir in spinach and turmeric, cooking for 1 to 2 minutes until spinach wilts.
- Add Spices And Egg: In a bowl, whisk eggs with salt and pepper.
- Add Some Vegetables: Pour eggs into the pan, gently stirring to scramble with vegetables until softly set.
- Serve It Hot: Remove from heat, adjust seasoning and serve immediately.
PREP TIME
5 minutes
COOKING TIME
7 minutes
TIPS
- For Creamier Texture: Use fresh eggs for a creamier texture and golden colour.
- Don’t Overcook: remove the pan just before the eggs are fully set to retain moisture.
- Even Turmeric Distribution: whisk with eggs before adding to ensure flavour in every bite.
- Cut The Mushrooms: Slice mushrooms thinly for quicker cooking and even browning.
- Non-Stick Pan: helps create a soft scramble without sticking.
VARIATIONS
- Add Cheese: Fold in 1 tbsp crumbled feta, goat cheese or cheddar at the last minute.
- Spicy Twist: Add chopped chilli or a dash of hot sauce when whisking eggs.
- Protein Boost: Stir in cooked chicken, turkey bacon or tofu cubes.
- Veggie Mix-Up: Swap mushrooms for bell peppers, cherry tomatoes or kale.
- Herb Garnish: Finish with chopped parsley, chives or coriander for freshness.
PREPPING AND STORAGE
- Preprep: slice mushrooms and wash spinach in advance; store in the fridge for up to 2 days.
- Cook Ahead: Scramble can be made and refrigerated for up to 24 hours; reheat gently in a pan.
- Avoid Freezing: Eggs may become rubbery after thawing.
- Best Reheated: Use a low-heat pan with a splash of water to restore moisture.
- Serve Fresh: Add any fresh herbs or toppings after reheating to retain flavour and colour.