Disclosure: I developed this recipe for Scrambled Eggs with Cheese, Basil, Spinach and Mushrooms in partnership with Gourmet Garden, who compensated me for this post. All opinions remain my own. Thank you for supporting the brands that rock my world!
As a child, I couldn’t get enough of them, but something changed around the time I turned 7 or 8 and the texture became a huge turn-off. I pushed forward by drenching my scrambled eggs served at those Sunday morning family breakfasts in piles of ketchup, but let’s be honest here–that’s really just a vehicle for increased ketchup consumption. With this realization, by the time I was a teenager, I abandoned the attempt. It all seemed so…forced.
The thing about being an adult is that most I know not only like eggs, but pretty much rely upon them.
Want to lose weight? Just about every diet out there recommends swapping your standard dry cereal, toast, and bagels for power-packing, protein-filled eggs. Even if you’re indulging, there’s the egg-over-egg Eggs Benedict and eggs fried in sausage grease. Lunch? Better include a hard-boiled egg in that salad or it’s all for nothing. Dinner? True ramen, fried rice, and spaghetti carbonara wouldn’t be the same without them. And then breakfast-for-dinner comes along and we’re brought back to the original argument.
I’m still pretty picky. Quiche will always win me over because–duh!–pie crust and cheese. How can you go wrong? But no amount of proclaiming that runny yolks are THE peak of breakfast ecstasy will ever convince me to eat them. And egg whites by themselves? No, thank you. I’m still mostly no further along than scrambled eggs.
I could eat spinach and mushrooms on just about anything, and basil makes a frequent appearance in my kitchen already. Running with inspiration from my recent girls’ weekend (where we ate eggs every morning—look at me adulting!), I decided to try putting it all together at home in these Scrambled Eggs with Cheese, Basil, Spinach and Mushrooms. The verdict? I’ve found that this is something I probably could eat every day. Now I just need to work on rolling out of bed more than 20 minutes before I have to hit the road. Baby steps… I’m getting there.
Their Lightly Dried line preserves that straight-from-the-plant essence without requiring you to have a green thumb. Grab a tub in the produce section at your local grocery store, toss it in your fridge, and enjoy for up to 4 weeks once opened. Mine never last that long–I use them all up before then!
- 2 Tablespoons extra virgin olive oil
- 2 cups sliced mushrooms
- 3 cups fresh spinach, packed
- 6 large eggs
- 3 Tablespoons Gourmet Garden Lightly Dried Basil (plus more for garnish)
- ½-3/4 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup shredded Parmesan cheese
- 1 large tomato, sliced (optional)
- Heat a large nonstick skillet over medium flame and add the olive oil.
- Throw in the mushrooms and saute until they start to soften, about 5 minutes.
- Add the spinach and toss. Saute until it wilts, then reduce the heat to medium-low.
- Crack the eggs into a large mixing bowl and add the Gourmet Garden Lightly Dried Basil, salt and pepper; whisk vigorously until frothy, then pour into the skillet.
- Scrape the bottom of the pan with a silicone spatula periodically, stirring the eggs, until soft curds form. Sprinkle with cheese, stir, and turn the heat off, letting the residual heat finish cooking the eggs.
- Sprinkle with additional basil and serve with fresh tomato, if desired.