Scrambled eggs with frozen mushrooms and spinach are my go to when I need a fast breakfast that still feels real and satisfying. This is a quick low carb meal built with freezer staples, ready in under 10 minutes, and perfect for busy mornings or simple meal prep.

If you want something warm, protein forward, and low effort, this recipe delivers without needing fresh veggies on hand.

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Materials I Used

These are the kitchen basics I used to make this recipe:

  • Silicone kitchen utensils
  • BPA free cutting board
  • Non stick frying pan

Ingredients

  • You only need a few simple ingredients:
  • 2 eggs
  • 1 small handful of frozen spinach (about 1/3 cup)
  • 1/2 cup frozen mushrooms
  • 1 tsp olive oil or butter
  • Salt, garlic, oregano, onion flakes, and black pepper to taste

Quick note for texture: frozen veggies release water, so the goal is to cook that water off before adding the eggs.

How to prepare

  1. Heat the olive oil or butter in a non stick pan over medium heat.
  2. Add the frozen mushrooms directly to the pan. Cook for 3 to 4 minutes so most of the water evaporates.
  3. Add the frozen spinach and stir well. Cook for another 2 to 3 minutes.
  4. In a bowl, whisk the eggs with a pinch of salt and pepper.
  5. Pour the eggs into the pan and gently stir until just set.
  6. Serve warm.

Tip: No need to thaw the veggies. Just cook off the extra water for the best texture.

Cheesy eggplant lasagna served with green beans on a white plate — a low carb, keto-friendly meal idea
Cheesy eggplant lasagna served with green beans on a white plate — a low carb, keto-friendly meal idea
Cheesy eggplant lasagna served with green beans on a white plate — a low carb, keto-friendly meal idea
Cheesy eggplant lasagna served with green beans on a white plate — a low carb, keto-friendly meal idea
Cheesy eggplant lasagna served with green beans on a white plate — a low carb, keto-friendly meal idea
Cheesy eggplant lasagna served with green beans on a white plate — a low carb, keto-friendly meal idea

Nutritional Information

Approximate nutritional information per serving:

  • Calories: 160
  • Protein: 12g
  • Carbohydrates: 2g (Net carbs 1g)
  • Fiber: 1g
  • Fats: 12g

Why you’ll love this recipe

  • Low carb and high protein, great for low carb days
  • Only 4 main ingredients, simple and realistic
  • No prep needed, frozen veggies go straight into the pan
  • Fast, ready in under 10 minutes
  • Budget friendly, great for meal planning

Serving ideas

If you want to turn this into a fuller meal:

  • Add sliced avocado or a spoon of cottage cheese on the side
  • Serve with cherry tomatoes (fresh or roasted) if you have them
  • Add shredded cheese in the last 30 seconds for a creamier finish
low carb scrambled eggs with frozen mushrooms and spinach
Mini oat and banana pancakes served in a bowl with fresh blueberries – healthy breakfast recipe for kids and adults

Healthy Food Made Simple

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FAQ

Can I use fresh spinach and mushrooms instead of frozen?
Yes. Use the same method, but reduce cooking time since fresh veggies release less water.
How do I avoid watery scrambled eggs with frozen vegetables?
Cook the mushrooms first, then spinach, until the pan is mostly dry. Only then add the eggs.
Can I add cheese?
Yes. Cheddar, mozzarella, or feta work well. Add at the end so it melts without overcooking the eggs.
Is this recipe good for meal prep?
It’s best fresh, but you can cook it, cool it fast, and store in the fridge for up to 2 days. Reheat gently in a pan or microwave.
What seasoning works best here?
Garlic, oregano, onion flakes, and black pepper are great. Smoked paprika also works if you want more depth.
Can I scale it up?
Yes. Double everything, but use a larger pan so the water evaporates properly. Otherwise it steams instead of frying.

Tried this recipe?

If you tried these scrambled eggs with frozen mushrooms and spinach, leave a comment and tell me what seasoning you used.

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