Spinach and Mushroom Egg Scramble

 

Spinach and Mushroom Egg Scramble

Ingredients:

• 4 large eggs (or 6 egg whites for an even lower-fat option)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach leaves
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions:

1. Prepare the Eggs:

• In a bowl, whisk the eggs (or egg whites) until well combined. Season with a pinch of salt and pepper.

2. Sauté the Vegetables:

• Heat the olive oil in a large non-stick skillet over medium heat.
• Add the diced onion and minced garlic, and sauté for about 2 minutes until the onion is translucent and the garlic is fragrant.
• Add the sliced mushrooms and cook for about 4-5 minutes until they are soft and slightly browned.
• Add the fresh spinach leaves and cook for an additional 1-2 minutes until the spinach is wilted.

3. Scramble the Eggs:

• Reduce the heat to low and pour the whisked eggs over the vegetable mixture in the skillet.
• Gently stir the eggs with a spatula, ensuring they are evenly distributed with the vegetables.
• Continue to cook, stirring occasionally, until the eggs are fully cooked but still moist, about 3-4 minutes.

4. Serve:

• Transfer the spinach and mushroom egg scramble to plates.
• Garnish with freshly chopped parsley, if desired.
• Serve immediately, perhaps with a side of whole grain toast or a fresh fruit salad for a complete meal.