Mushroom-Spinach Scrambled Eggs

About This Recipe

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

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

1. In a small bowl, whisk eggs, egg white, 1 tablespoon water, 1/8 tsp salt and pepper until blended.
2. In a medium nonstick skillet, heat oil over medium heat.
3. Add onions and cook until tender and golden, 3 to 4 minutes.
4. Add the mushrooms and cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted.
5. 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.