Spinach-Mushroom Scrambled Eggs Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/8 teaspoon salt
- 2 large eggs
- 1/8 teaspoon pepper
- 2 large egg whites
- 1 teaspoon butter
- 1/2 cup thinly sliced fresh mushrooms
- 1/2 cup fresh baby spinach chopped
- 2 tablespoons shredded provolone cheese
- Carbohydrate 1.32816489983747 g
- Cholesterol 428.083854158533 mg
- Fat 11.9454564632775 g
- Fiber 0.182825925050638 g
- Protein 16.4189647635896 g
- Saturated Fat 4.31902338747965 g
- Serving Size 1 1 serving (143g)
- Sodium 214.354597734618 mg
- Sugar 1.14533897478684 g
- Trans Fat 1.86885521613134 g
- Calories 178 calories
Directions 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. Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese. Yield: 2 servings. Originally published as Spinach-Mushroom Scrambled Eggs in Healthy Cooking August/September 2012, p57 Print Add to Recipe Box Email a Friend
