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Breakfast recipe · from the recipe book

Garlicky Mushroom-Spinach Scramble with Berry Salad

Soft, creamy eggs folded with browned thyme-scented mushrooms, wilted spinach and tangy ricotta, served on whole-wheat toast with a bright mint-berry fruit salad.

Garlicky Mushroom-Spinach Scramble with Berry Salad

Ingredients

  • 8 large400 gEggs8 large
  • 4 cups sliced280 gWhite mushroomssliced
  • 4 cups loosely packed120 gBaby spinach
  • ⅓ cup100 gPart-skim ricotta
  • 2½ tbsp (35 ml)40 gMilk, 2%
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried thyme
  • 1 tbsp14 gOlive oil
  • 2⅛ tsp10 gUnsalted butter
  • ½ tsp2.5 gSalt
  • ½ tsp1 gBlack pepper
  • 4 slices128 gWhole-wheat bread4 slices
  • 1½ cups sliced250 gStrawberriesquartered
  • 1 cup150 gBlueberries
  • 1 medium130 gOrangesegmented and chopped
  • 2¾ tsp chopped5 gFresh mintfinely sliced
  • 1 tbsp15 gLime juice

Steps

  1. Make the fruit salad first: in a bowl, toss the strawberries, blueberries, orange, mint and lime juice. Set aside.
  2. In a second bowl, whisk the eggs, milk, half the salt and the black pepper until no streaks remain.
  3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms in one layer and cook without stirring for 3 minutes, then stir and cook 3 to 4 minutes more until browned.
  4. Add the garlic, thyme and the remaining half of the salt to the mushrooms and cook 30 seconds until fragrant. Add the spinach and stir until just wilted, about 1 minute.
  5. Meanwhile, toast the bread.
  6. Lower the heat to medium-low, push the vegetables to the edge and melt the butter in the center. Pour in the egg mixture and stir slowly with a spatula, folding the vegetables in, until softly set and cooked to 160°F (71°C), 3 to 4 minutes.
  7. Take the pan off the heat and dot the ricotta over the eggs, folding gently once.
  8. Divide the scramble among 4 plates with the toast and the fruit salad on the side.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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

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