Spinach-Mushroom Scrambled Eggs Recipe
Spinach-Mushroom Scrambled Eggs Recipe photo by Taste of Home

Spinach-Mushroom Scrambled Eggs Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

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

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.

Directions

  1. In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.
  2. Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese. Yield: 2 servings.
Originally published as Spinach-Mushroom Scrambled Eggs in Healthy Cooking August/September 2012, p57

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.

Reviews for Spinach-Mushroom Scrambled Eggs

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
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MY REVIEW
Reviewed Feb. 23, 2014

I used mozzarella because that is what I had on hand. My husband and I both enjoyed this recipe!

MY REVIEW
Reviewed May. 8, 2013

I put the cheese on top - to me it has more impact that way.... very good recipe.

MY REVIEW
Reviewed Mar. 17, 2013

It's good with using steamers in a bag creamed spinach instead of cheese too.

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