Spinach & Mushroom Egg Scramble Recipe

About this recipe

Spinach & Mushroom Egg Scramble is a delightful and budget-friendly Indian-inspired breakfast that brings the garden freshness of spinach and mushrooms together with aromatic spices and creamy paneer. This dish is perfect for a united family looking to start their day with a wholesome meal. With its vibrant flavors, this scramble is diabetic-friendly and avoids s while still maintaining a hearty, protein-packed profile. Simple yet flavorful, it’s the ideal choice for those mornings when you’re craving something nourishing and satisfying without breaking the bank.

Ingredients

• 250 g Spinach
• 1 pack Mushrooms Button
• 200 g Paneer
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 100G Oleo
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and hing, allowing them to sizzle for 30 seconds to release their aroma.
2. 2. Add the finely chopped green chili and tomato to the pan. Sauté for 2-3 minutes until the tomato softens and forms a base.
3. 3. Stir in the turmeric powder and red chili powder, mixing well to incorporate the spices.
4. 4. Add the sliced mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until they release their moisture and shrink slightly.
5. 5. Add the chopped spinach and cook for another 3-4 minutes, stirring gently, until the spinach wilts and blends into the mix.
6. 6. Gently fold in the crumbled paneer and cook for 2-3 minutes, ensuring it absorbs the flavors from the spices and vegetables.
7. 7. Season with salt to taste and garnish with freshly chopped coriander leaves. Serve hot with whole-grain bread or chapati for a wholesome breakfast.