Taste of Home
Spinach-Mushroom Scrambled Eggs
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 2 servings.
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
Ingredients
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2 large eggs
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2 large egg whites
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1 teaspoon butter
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1/2 cup thinly sliced fresh mushrooms
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1/2 cup fresh baby spinach, chopped
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2 tablespoons shredded provolone cheese
Directions
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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.
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2.
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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