LEAN CUISINE VEGGIE SCRAMBLE RECIPES

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MUSHROOM-SPINACH SCRAMBLED EGGS - SKINNYTASTE



Mushroom-Spinach Scrambled Eggs - Skinnytaste image

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

Provided by Gina

Categories     Breakfast    Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 9

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))

Steps:

  • 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 Facts : Calories 271 kcal, CarbohydrateContent 10 g, ProteinContent 21.5 g, FatContent 17 g, SaturatedFatContent 4 g, CholesterolContent 372 mg, SodiumContent 217.5 mg, FiberContent 2.5 g, SugarContent 5 g, ServingSize 1 scramble

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