rewrite this title Golden Scramble With Greens and Mushrooms

This golden scramble comes together in just 20 minutes and delivers 18 grams of protein and a full serving of greens — everything you need to power through your morning. Swap in whatever greens you have on hand; spinach, dinosaur kale and arugula all work beautifully with earthy shiitake mushrooms. 

Active time: 15 minutes | Total time: 25 minutes

Golden Scramble With Greens and Mushrooms

Ingredients

8 large eggs
1/4 cup nonfat milk or unsweetened plant-based milk
2 tsp fresh turmeric root, finely grated (or 1/2 tsp dried turmeric)
1/4 tsp salt, divided
1/4 tsp pepper, divided
2 tsp olive oil
8 oz. (227g) shiitake mushrooms, sliced
2 cups (50g) baby spinach, kale or arugula
4 slices sprouted whole-wheat toast

Directions

In a large bowl, whisk together the eggs, milk, turmeric, and half of the salt and pepper. Set aside.

Heat the oil in a large nonstick sauté pan over medium heat. Add the mushrooms and cook, stirring frequently, until they release their liquid and begin to brown, about 5 minutes. Season with the remaining salt and pepper. Reduce the heat to medium-low, add the greens, and stir until wilted, about 1 minute.

Pour the egg mixture into the pan and cook, stirring gently and frequently with a rubber spatula, until the eggs are just set, about 2 minutes. Spoon the scramble over the toast and serve immediately.

Serves: 4 | Serving Size: 1 slice of toast, 1/4 of the scramble

Nutrition (per serving): Calories: 275; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 373mg; Sodium: 336mg; Carbohydrate: 21g; Dietary Fiber: 4g; Sugar: 4g; Protein: 20g

Nutrition Bonus: Calcium: 9%; Iron: 17%; Potassium: 475mg; Vitamin D: 25%; Vitamin A 11%

Published November 2020; Updated June 2026