Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein, low-carb 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 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.
Nutrition
Serving: 1 scramble, Calories: 271 kcal, Carbohydrates: 10 g, Protein: 21.5 g, Fat: 17 g, Saturated Fat: 4 g, Cholesterol: 372 mg, Sodium: 217.5 mg, Fiber: 2.5 g, Sugar: 5 g
