My Honest Take

Scrambled eggs are one of those breakfasts I never get tired of. On busy mornings I almost always reach for whatever I have in the freezer, and frozen spinach and mushrooms are permanent staples in my kitchen.

I like this recipe because it feels like a proper breakfast without taking much effort. It’s warm, filling, naturally low in carbs and ready in less than ten minutes. It’s also one of those meals that proves frozen vegetables can make everyday cooking so much easier.

Kitchen Note

I actually make this recipe regularly in my own kitchen. Everything you’ll find on BySuzike Bites is based on meals I genuinely cook and eat, not recipes created just for the website.

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At a Glance

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Servings: 1

Difficulty: Easy

Course: Breakfast

Diet: Low Carb

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

What It Really Tastes Like

These scrambled eggs are soft and creamy, while the mushrooms add a slightly meaty texture. The spinach blends into the eggs without overpowering them, making this a comforting breakfast that feels much more substantial than the ingredient list suggests. If you enjoy savoury breakfasts, this is the kind of meal that keeps you satisfied for hours.

Nutritional Information

Approximate nutritional information per serving:

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

Perfect For

✔ Busy weekday mornings
✔ Low carb lifestyle
✔ High-protein breakfast
✔ Cooking from freezer staples
✔ Beginners
✔ Meal planning

Easy Swaps

  • Fresh spinach instead of frozen
  • Fresh mushrooms instead of frozen
  • Butter instead of olive oil
  • Add grated cheese
  • Add chopped ham
  • Add smoked salmon
low carb scrambled eggs with frozen mushrooms and spinach

Storage

This recipe is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days in an airtight container. Reheat gently in a frying pan or microwave until warmed through.

My Tips

I never thaw the vegetables beforehand. They go straight into the pan, and I simply give them a few extra minutes so the water evaporates. It saves time, avoids waste and works perfectly every time.

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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.

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Would I Make It Again?

⭐⭐⭐⭐⭐ Absolutely.

This is one of those breakfasts I genuinely make over and over again because it’s quick, affordable, filling and relies on ingredients I almost always have at home.

When I Usually Eat This

I usually make this on weekday mornings when I want something hot before starting work. It’s also one of my favourite breakfasts after a workout because it’s rich in protein and doesn’t leave me feeling heavy.