Spinach-Mushroom Scrambled Eggs Recipe

Spinach-Mushroom Scrambled Eggs Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Wayne, Nebraska

This recipe is:

Healthy

Quick

Diabetic Friendly

Subscriber Exclusive

[X]

Rate Spinach-Mushroom Scrambled Eggs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spinach-Mushroom Scrambled Eggs Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

10 5 15

Ingredients

1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
1 teaspoon butter
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded provolone cheese

Directions

In a small nonstick skillet, saute mushrooms and spinach in butter until tender. Whisk the eggs, egg whites, salt and pepper. Add egg mixture to skillet; cook and stir until almost set. Stir in cheese. Cook and stir until completely set. Yield: 2 servings.

Nutritional Facts 1 serving equals 162 calories, 11 g fat (5 g saturated fat), 226 mg cholesterol, 417 mg sodium, 2 g carbohydrate, trace fiber, 14 g protein. Diabetic Exchange: 2 medium-fat meat.

Originally published as Spinach-Mushroom Scrambled Eggs in Healthy Cooking August/September 2012, p57