Egg Scramble with Spinach and Mushrooms

Servings: 2

Ingredients

• 1 cup egg whites (about 8 large egg whites)

• 1 cup fresh spinach, roughly chopped

• 1 cup mushrooms, sliced

• 2 tbsp onion, finely chopped (optional)

• 1 clove garlic, minced (optional)

• Salt and pepper, to taste

• 1 tbsp olive oil or non-stick cooking spray

• Optional toppings: crumbled feta cheese, chopped herbs, or a sprinkle of chili flakes

Instructions

1. Prepare Ingredients: Wash and slice the mushrooms, chop the spinach, and if using, chop the onion and mince the garlic.

2. Cook Vegetables: Heat olive oil or spray a non-stick skillet with cooking spray over medium heat. Add the onions and garlic (if using) and sauté for about 2 minutes until the onions become translucent. Add the mushrooms and cook for another 3-4 minutes until they are soft and lightly browned.

3. Add Spinach: Add the spinach to the skillet and stir until it wilts, about 1-2 minutes.

4. Cook Egg Whites: Pour the egg whites over the cooked vegetables. Let them sit without stirring for about 1 minute to begin setting. Gently stir the mixture with a spatula, lifting and folding it over from the bottom to scramble. Continue cooking for 3-4 minutes, or until the egg whites are fully cooked and no visible liquid egg remains.

5. Season and Serve: Season with salt and pepper to taste. Remove from heat and serve hot. Optionally, top with crumbled feta cheese, fresh herbs, or a sprinkle of chili flakes for added flavor.

Nutritional Information (per serving)

• Calories: Approximately 150-200 kcal

• Protein: 18 g

• Fat: 7 g (varies with the use of oil and optional toppings)

• Carbohydrates: 4 g

• Fiber: 1 g

• Sugar: 2 g

This egg white scramble is a versatile dish that you can easily adapt by adding different vegetables or spices according to your preference. It’s a healthy, quick, and satisfying meal to start your day.