Go Back

Scrambled eggs and Spinach on Portobello Bun

Prep Time 5 mins
Cook Time 15 mins
Servings 2


  • 2 large portabello mushrooms
  • 4 eggs beaten
  • 100 g spinach
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 3 tbsp olive oil
  • Salt and black pepper to taste
  • Pinch of smoked paprika


  • Remove the stem of the Portobello mushroom. Use a spoon to scrape off the gills, and discard.
  • Brush on olive oil onto the top and bottom of the Portobello, season both sides with salt and black pepper.
  • Heat pan on medium-high heat, and cook Portobello mushroom for 3 minutes on each side until tender.
  • Wipe pan, and add 2 tsp olive oil over medium heat.
  • Add spinach, season with garlic powder, onion powder, salt and pepper, and saute until just wilted.
  • Add another 2 tsp of olive oil and add in eggs.
  • Stir continuously until curdled, season with salt and pepper.
  • Remove from heat when eggs are almost set.
  • Serve over spinach and Portobello mushroom.