My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
Spinach-Mushroom Scrambled Eggs
Watch How to Make Spinach-Mushroom Scrambled Eggs
Spinach-Mushroom Scrambled Eggs
Prep Time
5 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 2 large eggs
- 2 large 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
Directions
- 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.
- Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts
1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.
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