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Breakfast recipe · from the recipe book

Feta-Dill Mushroom Scramble with Smoky Potatoes

Soft, creamy eggs folded with browned mushrooms, wilted spinach, tangy feta and fresh dill, served beside crisp paprika-roasted russet potatoes.

Feta-Dill Mushroom Scramble with Smoky Potatoes

Ingredients

  • 3 medium640 gRusset potatoescut into 3/4-inch cubes
  • 2 tbsp27 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • 8 large400 gEggs
  • 2½ tbsp (35 ml)40 gWhole milk
  • 3½ cups sliced250 gWhite mushroomssliced
  • 2 medium30 gGreen onionsthinly sliced
  • 4 cups loosely packed120 gBaby spinach
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ⅔ cup sprigs6 gFresh dillchopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the potatoes with two-thirds of the olive oil, the smoked paprika, the garlic powder, half the salt and half the black pepper; spread on the pan.
  3. Roast the potatoes 30 to 35 minutes, flipping halfway, until crisp and golden.
  4. While the potatoes roast, whisk the eggs with the milk, the remaining salt and the remaining black pepper in a bowl.
  5. With about 10 minutes left on the potatoes, heat the remaining olive oil in a large nonstick skillet over medium-high heat; cook the mushrooms 5 to 6 minutes until browned.
  6. Add the green onion and spinach to the skillet and stir until the spinach wilts, about 1 minute.
  7. Lower the heat to medium-low, pour in the egg mixture and stir gently with a spatula into soft curds until set, reaching 160°F (71°C).
  8. Off the heat, fold in the feta and dill, and serve the scramble with the roasted potatoes.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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