Mushroom-Spinach Scrambled Eggs

Mushroom-Spinach Scrambled Eggs

from skinnytaste.com
Breakfast
15 min
1 serving
271 kcal / serving

Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein, low-carb breakfast.

Ingredients

  • ½ tbspolive oil
  • ¼ cuponions
  • 1 ½ cupsthin sliced mushrooms
  • ½ cupfresh baby spinach
  • 2 largeeggs
  • 1 largeegg whites
  • 1 teaspoonwater
  • kosher salt and black pepper
  • 2 tablespoonscheese such as gruyere, cheddar or df cheese ((optional))

Directions

  1. 1

    In a small bowl, whisk eggs, egg white, 1 tablespoon water, 1/8 tsp salt and pepper until blended.

  2. 2

    In a medium nonstick skillet, heat oil over medium heat.

  3. 3

    Add onions and cook until tender and golden, 3 to 4 minutes.

  4. 4

    Add the mushrooms and cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted.

  5. 5

    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.