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  • Andrea Tavares

MARIA’S WEEKLY RECIPE: MUSHROOM-SPINACH SCRAMBLED EGGS


Serving: 1 scrambled :271 Cals

21.5 Protein

10 Carbs

17 Fats


Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein Breakfast!

INGREDIENTS

  • 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)

Instructions:

  • 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.


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