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.