Spinach Mushroom Egg Bhurji Recipe – Quick Indian Scramble

Last Updated on 5 months ago by Neha Deshmukh

Spinach Mushroom Egg Bhurji Recipe – Quick Indian Scramble

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful breakfast (or really, any-time-of-day meal!). This Spinach Mushroom Egg Bhurji is exactly that. It’s a super satisfying Indian-style scramble that comes together in under 20 minutes. I first made this when I was craving something comforting and spicy, and it’s been a regular in my kitchen ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another egg scramble. The combination of earthy mushrooms, vibrant spinach, and a warm blend of Indian spices makes it truly special. It’s packed with protein, incredibly versatile, and honestly, just feels good to eat. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a busy weekday breakfast, a light lunch, or even a quick dinner.

Ingredients

Here’s what you’ll need to make this delicious bhurji:

• 2 tablespoons olive oil
• 1 chopped onion
• 1 cup chopped button mushroom
• 1 green chili (Serrano pepper)
• 4oz (½ cup) chopped frozen spinach (thawed)
• 4 eggs (3 egg whites and 1 whole egg)
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp pepper powder
• ½ tsp gram masala
• ½ tsp salt

Ingredient Notes

A few little tips to make sure your bhurji turns out perfectly:

• Gram Masala: This is where the magic happens! Gram masala is a blend of ground spices common in North Indian cuisine. Every family has their own version, so the flavor can vary. You can find pre-made blends at most Indian grocery stores, or even online. If you’re feeling ambitious, you can make your own – it’s totally worth it!
• Serrano Peppers: I love a good kick, so I use Serrano peppers. They bring a nice heat. If you prefer a milder flavor, you can use a jalapeño (remove the seeds for less heat) or even skip the chili altogether.
• Spinach: Frozen spinach works great here because it’s already chopped and easy to use. Just make sure to thaw it completely and squeeze out any excess water. You can absolutely use fresh spinach too – about 2 cups packed.
• Eggs: Using a combination of whole eggs and egg whites keeps the bhurji fluffy and light while adding extra protein.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes. You want them translucent and fragrant.
2. Now, toss in the chopped mushrooms, green chili, and thawed spinach. Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and the spinach is heated through.
3. Time for the spices! Stir in the cumin, chili powder, pepper powder, salt, and gram masala. Cook for another 2 minutes, stirring constantly, to let the flavors bloom. This is where your kitchen will start to smell amazing.
4. In a separate bowl, whisk together the egg whites and whole egg until well combined. Pour this egg mixture over the vegetable mixture in the skillet.
5. Reduce the heat to low, cover the skillet, and cook until the eggs are set, about 5-7 minutes. You can gently stir occasionally to ensure even cooking.
6. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the skillet! This will steam the vegetables instead of sautéing them. Work in batches if necessary.
• Taste as you go! Adjust the spices to your liking.
• For a creamier bhurji, add a tablespoon of cream or yogurt towards the end of cooking.

Variations

This recipe is super adaptable. Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm or extra-firm tofu and season it with turmeric, nutritional yeast, and black salt (kala namak) for an eggy flavor.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your gram masala blend doesn’t contain any hidden gluten.
• Spice Level Adjustments: My family loves it spicy, but you can easily tone it down by using less chili powder or omitting the green chili.
• Quick Weekday Breakfast Variation: I sometimes prep the veggies the night before to save even more time in the morning.

Serving Suggestions

This bhurji is delicious on its own, but it’s even better with:

• Warm roti or paratha (Indian flatbreads)
• Toasted bread
• A side of fresh yogurt
• A sprinkle of chopped cilantro

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What is Bhurji and where does it originate from? Bhurji is a popular Indian dish made by scrambling eggs with vegetables and spices. It’s believed to have originated in the Indian subcontinent, with variations found across different regions.
• Can I use fresh spinach instead of frozen? Absolutely! Use about 2 cups of packed fresh spinach. You may need to cook it for a slightly shorter time.
• What is Gram Masala and can I make my own? Gram masala is a blend of ground spices, typically including coriander, cumin, cardamom, cinnamon, and cloves. Yes, you can definitely make your own! There are tons of recipes online.
• How can I adjust the spice level? Reduce the amount of chili powder or omit the green chili for a milder flavor. You can also add a pinch of sugar to balance the heat.
• Can this be made ahead of time? While best enjoyed fresh, you can prep the vegetables ahead of time. Store them in an airtight container in the refrigerator and cook the bhurji when you’re ready to eat.

Enjoy this flavorful and easy Spinach Mushroom Egg Bhurji! I hope it becomes a favorite in your kitchen too. Let me know in the comments how it turns out for you!