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Spinach and Mushroom Breakfast Scramble

Spinach and Mushroom Breakfast Scramble

Breakfast
Prep Time
10min
Cook Time
15min
Servings
1
Calories
320
Chef's Note

For maximum weight loss benefits, this scramble uses a combination of whole eggs and egg whites to reduce calories while maintaining protein content. The mushrooms add umami flavor and a meaty texture without the calories of meat. For meal prep, you can chop all vegetables the night before to save time in the morning.

Tags
breakfast
high-protein
weight-loss
eggs
vegetarian
quick
nutritious
low-carb
energy-boosting
Ingredients

  • 2 large eggs

  • 2 large egg whites

  • 1 cup baby spinach

  • 1/2 cup cremini mushrooms

  • 1/4 cup cherry tomatoes

  • 2 tablespoons red onion

  • 1 clove garlic

  • 1 tablespoon feta cheese

  • 1/2 teaspoon fresh thyme

  • 1 teaspoon olive oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 pinch red pepper flakes

  • 1 slice whole grain toast

  • 1/4 medium avocado

Instructions
  • 1

    Wash and thoroughly dry the baby spinach. Slice the mushrooms, halve the cherry tomatoes, finely dice the red onion, and mince the garlic clove.

  • 2

    In a bowl, whisk together 2 large eggs and 2 large egg whites with 1/4 teaspoon salt and 1/8 teaspoon black pepper until well combined.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon olive oil.

  • 4

    Add the diced red onion and sauté for 2 minutes until translucent.

  • 5

    Add the minced garlic and sliced mushrooms to the pan. Cook for 3-4 minutes until the mushrooms release their moisture and begin to brown.

  • 6

    Add the cherry tomatoes and 1/2 teaspoon fresh thyme to the pan, cooking for another minute.

  • 7

    Add 1 cup baby spinach and cook until just wilted, about 1 minute.

  • 8

    Pour the egg mixture into the pan, stirring gently with a spatula to create soft curds as the eggs cook, about 2-3 minutes.

  • 9

    When the eggs are almost set but still slightly moist, remove from heat and sprinkle with 1 tablespoon crumbled feta cheese and a pinch of red pepper flakes.

  • 10

    While the eggs are cooking, toast 1 slice of whole grain bread and slice 1/4 avocado.

  • 11

    Serve the scramble immediately with the toast and sliced avocado on the side.

Nutrition Information (per serving)
320
Calories
25g
Protein
18g
Carbs
17g
Fat
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