Crispy Scrambled Eggs and Sautéed Spinach with Shiitake Mushrooms Chinese Breakfast Bowl
A flavorful chinese breakfast perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 large eggs 2 cups fresh spinach, washed and chopped 1 cup shiitake mushrooms, sliced 2 tablespoons olive oil, divided 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 green onion, thinly sliced
Instructions
- Whisk the eggs in a bowl with salt and pepper until well combined. Set aside.
- Heat 1 tablespoon of olive oil in a non stick pan over medium heat. Add the chopped spinach and sauté for 3 minutes or until wilted. Transfer the cooked spinach to a plate and set aside.
- In the same pan, add the remaining 1 tablespoon of olive oil and cook the sliced shiitake mushrooms for 5 minutes or until tender and slightly golden. Remove from heat and set aside.
- In another non stick pan, pour the whisked eggs and cook over low heat, stirring gently with a spatula until soft and fluffy. Keep warm.
- To serve, place a portion of scrambled eggs in a bowl, top with sautéed spinach and shiitake mushrooms, and garnish with thinly sliced green onion. Enjoy your delicious Chinese breakfast!
Chef’s Insight
Using high-quality olive oil enhances the flavors of the dish, making it more delicious and aromatic.
Notes
Feel free to adjust the seasoning according to your taste preferences.