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Mushroom-Spinach Scrambled Eggs
4.90
from
29
votes
Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein, low-carb breakfast.
Prep Time:
5
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
15
minutes
mins
Yield:
1
serving
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
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))
Instructions
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
Serving:
1
scramble
,
Calories:
271
kcal
,
Carbohydrates:
10
g
,
Protein:
21.5
g
,
Fat:
17
g
,
Saturated Fat:
4
g
,
Cholesterol:
372
mg
,
Sodium:
217.5
mg
,
Fiber:
2.5
g
,
Sugar:
5
g
- WW Points:
2