Mushroom, Spinach, and Gouda Scramble with Croissants


Jazz up your scrambled eggs in the morning by adding meaty mushrooms, vibrant spinach, gooey cheese and then throw that into a buttery croissant and color yourself muy satisfecho!

Approximately 6 servings.

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Organic Eggs : 9 eggs
Mushrooms : 454 g / 16 oz container
White Onion : 1 whole
Organic Spinach : 454 g / 16 oz container
Sliced Rumiano Gouda Cheese : 907 g / 32 oz
Valpolicella Pure Olive Oil : 25 fl oz bottle
Croissants : Package of 12

*Spanish / English recipe included with each breakfast kit.


In a large bowl, whisk together the eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, about 8 minutes.
Increase the heat to medium-high, add the mushrooms and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes.

Meanwhile, heat the remaining tablespoon oil in a 10-inch nonstick skillet over medium heat. Add the eggs and cook, stirring every few seconds with a rubber spatula, to desired doneness, 2 to 3 minutes for medium-soft eggs.

Add the spinach to the eggs and cook, folding it in, until beginning to wilt. Fold in the mushroom mixture and mix in shredded gouda cheese until melted.  Slice croissants open in the middle and scoop egg mixture into croissants.