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
- 2Â large eggs
- 1Â large egg whites
- 1 teaspoon water
- kosher salt and black pepper
- 2 tablespoons cheese such as gruyere, cheddar or DF cheese ((optional))
Instructions
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In a small bowl, whisk eggs, egg white, 1 tablespoon water, 1/8 tsp salt and pepper until blended.
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In a medium nonstick skillet, heat oil over medium heat.
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Add onions and cook until tender and golden, 3 to 4 minutes.
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Add the mushrooms and cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted.
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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: 1scramble, Calories: 271kcal, Carbohydrates: 10g, Protein: 21.5g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 372mg, Sodium: 217.5mg, Fiber: 2.5g, Sugar: 5g
– W–W Points: 2
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