By Melissa Hougen
Wash the spinach leaves thoroughly and pat them dry with a clean kitchen towel or paper towels. Slice the mushrooms if they are not already sliced.
Crack the eggs into a bowl, season with 1/4 tsp of salt and 1/8 tsp of pepper, and whisk them until the egg whites and yolks are fully combined and slightly frothy.
Heat 1 tablespoon of butter or olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and stir frequently for about 5 minutes or until they are fragrant and slightly browned.
Add the washed spinach to the skillet with the mushrooms. Stir occasionally until the spinach wilts down, approximately 2-3 minutes.
Pour the whisked eggs into the skillet over the mushrooms and spinach. Let the eggs set slightly around the edges, then gently stir and fold them with a spatula until they are mostly cooked but still soft and slightly creamy. This should take about 3-4 minutes.
While the eggs are cooking, toast the whole-grain bread slices to your desired level of crispness.
Once the eggs are done, remove from heat. Serve the scrambled eggs on top of the toasted whole-grain bread slices.
Wash the apple or fruit option of your choice. Core and slice the apple to serve on the side.
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By Melissa Hougen
This Breakfast Brunch Healthy recipe is ready in 20 minutes and features large eggs, fresh spinach, mushrooms and other delicious ingredients. Contains 440 calories total.
Wash the spinach leaves thoroughly and pat them dry with a clean kitchen towel or paper towels. Slice the mushrooms if they are not already sliced.
Crack the eggs into a bowl, season with 1/4 tsp of salt and 1/8 tsp of pepper, and whisk them until the egg whites and yolks are fully combined and slightly frothy.
Heat 1 tablespoon of butter or olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and stir frequently for about 5 minutes or until they are fragrant and slightly browned.
Add the washed spinach to the skillet with the mushrooms. Stir occasionally until the spinach wilts down, approximately 2-3 minutes.
Pour the whisked eggs into the skillet over the mushrooms and spinach. Let the eggs set slightly around the edges, then gently stir and fold them with a spatula until they are mostly cooked but still soft and slightly creamy. This should take about 3-4 minutes.
While the eggs are cooking, toast the whole-grain bread slices to your desired level of crispness.
Once the eggs are done, remove from heat. Serve the scrambled eggs on top of the toasted whole-grain bread slices.
Wash the apple or fruit option of your choice. Core and slice the apple to serve on the side.
Calories per Serving: 440
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