- Andrea Tavares
MARIA’S WEEKLY RECIPE: MUSHROOM-SPINACH SCRAMBLED EGGS
Serving: 1 scrambled :271 Cals
Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein Breakfast!
1/2 tbsp olive oil
1/4 cup onions
1 1/2 cups thin sliced mushrooms
1/2 cup fresh baby spinach
2 large eggs
1 large egg whites
1 teaspoon water
kosher salt and black pepper
2 tablespoons cheese such as gruyere, cheddar or DF cheese, (optional)
In a small bowl, whisk eggs, egg white, 1 tablespoon water, 1/8 tsp salt and pepper until blended.
In a medium nonstick skillet, heat oil over medium heat.
Add onions and cook until tender and golden, 3 to 4 minutes.
Add the mushrooms and cook and stir for 3-4 minutes or until tender. Add spinach; cook and stir until wilted.
Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. If you want to add cheese, add it with the eggs.