RECIPES WITH SPINACH AND EGGS RECIPES

Name: Spinach-Mushroom Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings.
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

SPINACH-MUSHROOM SCRAMBLED EGGS RECIPE: HOW TO MAKE IT

Spinach-Mushroom Scrambled Eggs Recipe: How to Make It image

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

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 162 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 226mg cholesterol, SodiumContent 417mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 14g protein. Diabetic Exchanges 2 medium-fat meat.

SCRAMBLED EGGS WITH SPINACH & PARMESAN RECIPE RECIPE ...

Scrambled Eggs with Spinach & Parmesan Recipe Recipe ... image

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Provided by Meghan Sutherland

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 large eggs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
3 cups baby spinach
1-2 tablespoons grated Parmesan
Crushed red pepper flakes

Steps:

Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.

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