Ingredients with Measurements:
- 4 large eggs
- 1 cup sliced mushrooms
- 2 cups fresh spinach leaves
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Whisk or fork
Step-by-step instructions:
1. In a non-stick skillet over medium heat, melt 1 tablespoon of butter.
2. Add sliced mushrooms to the skillet and sauté for 5-7 minutes until they are tender and lightly browned.
3. Add fresh spinach leaves to the skillet and sauté for 2-3 minutes until they are wilted.
4. Remove the mushrooms and spinach from the skillet and set them aside.
5. In a bowl, whisk 4 large eggs until they are well beaten.
6. Melt 1 tablespoon of butter in the same skillet over medium heat.
7. Pour the beaten eggs into the skillet and let them cook for 1-2 minutes until they start to set.
8. Use a spatula to gently fold the eggs over and continue cooking for another minute until they are fully cooked.
9. Add the sautéed mushrooms and spinach to the skillet and stir to combine.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 2 people.
Nutritional information:
- Calories per serving: 215
- Fat: 18g
- Protein: 10g
- Carbohydrates: 4g
- Fiber: 1g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer, such as button mushrooms, shiitake mushrooms, or portobello mushrooms.
- You can substitute the spinach with any leafy greens you prefer, such as kale or Swiss chard.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
Variations:
- You can add other vegetables to the skillet, such as diced bell peppers, onions, or tomatoes.
- You can add grated cheese to the eggs for extra flavor.
- You can add cooked bacon or ham to the skillet for a meatier version.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the eggs from sticking.
- Whisk the eggs well to make them fluffy and light.
- Don't overcook the eggs, as they will become tough and rubbery.
Storage instructions:
- This dish is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, simply microwave the leftovers for 1-2 minutes until heated through.
Presentation ideas:
- Serve the buttered eggs with mushrooms and spinach on a plate, garnished with fresh herbs such as parsley or chives.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- This dish pairs well with toasted bread or a side salad.
Suggested side dishes:
- Toasted bread or a side salad.
Troubleshooting advice:
- If the eggs are sticking to the skillet, make sure to use a non-stick skillet and add more butter if needed.
- If the eggs are too runny, cook them for a few more minutes until they are fully set.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
Food history:
- Buttered eggs are a classic French dish that dates back to the 17th century.
Flavor profiles:
- This dish is savory and rich, with a buttery flavor and earthy notes from the mushrooms and spinach.
Serving suggestions:
- Serve this dish for breakfast, brunch, or a light lunch.
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