Mushroom-Spinach Scrambled Eggs
User Reviews
4.9
Mushroom-Spinach Scrambled Eggs
Description
The recipe begins by whisking eggs and egg whites with water and seasoning to lighten and blend the mixture. Onions are sautéed in olive oil until golden, followed by mushrooms until tender. Fresh baby spinach is then added and wilted just before the eggs are poured in.
The eggs are gently cooked with the vegetables, stirring until just set to retain softness. Cheese can be stirred in at the end to melt lightly, adding a subtle richness that complements the earthiness of mushrooms and brightness of spinach.
This dish is quick to prepare and provides a balance of protein and vegetables, suitable for a wholesome morning meal. It can be served with toast or fresh fruit.
Ingredients
- 1/2 tbsp olive oil
- 1/4 cup onion
- 1 1/2 cups mushrooms thin sliced
- 1/2 cup spinach fresh baby
- 2 egg large
- 1 egg large, whites
- 1 teaspoon water
- kosher salt
- black pepper
- 2 tablespoons gruyere cheese optional, or cheddar or dairy-free cheese
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 Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1scramble | |
| Calories | 271kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 21.5g | 43% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 372mg | 124% |
| Sodium | 217.5mg | 9% |
| Fiber | 2.5g | 10% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
