Spinach-Mushroom Scrambled Eggs

By srumbel

Ingredients

• 2 large eggs
• 2 large egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon butter
• 1/2 cup thinly sliced fresh mushrooms
• 1/2 cup fresh baby spinach, chopped
• 2 tablespoons shredded provolone cheese

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

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.

2.
Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Yield: 2 servings.


Nutritional 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.


My husband and I had breakfast at a hotel and enjoyed an amazing mushroom egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Wayne, Nebraska