Mushroom-Spinach Scrambled Eggs Recipe

Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein, low-carb breakfast.
PREP TIME:5minutes 
COOK TIME:10minutes 
TOTAL TIME:15minutes 
YIELD: 1 serving
COURSE: Breakfast, Brunch
CUISINE: American

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: 1scrambleCalories: 271kcalCarbohydrates: 10gProtein: 21.5gFat: 17gSaturated Fat: 4gCholesterol: 372mgSodium: 217.5mgFiber: 2.5gSugar: 5g
– W–W Points: 2

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