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Cheesy Basil, Spinach, and Mushrooms Scrambled Eggs are the perfect way to start your day! {sponsored post}

Scrambled Eggs with Cheese, Basil, Spinach and Mushrooms

Carrie @ poet in the pantry
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Servings 4


  • 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
  • 1/2-3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 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.