Spinach-Mushroom Scrambled Eggs ala ~DKBB~

Spinach-Mushroom Scrambled Eggs ala ~DKBB~

(original recipe by Rachelle McCalla in December 2014 Taste of Home)

4 eggs

4 egg whites

¼ cup half & half (or cream)

¼ tsp. salt

¼ tsp. pepper

1 cup thinly sliced fresh mushrooms

1 cup fresh baby spinach, chopped

2 to 4 Tbsp. shredded cheese (your choice…I used Italian blend)

• In a bowl, whisk eggs, egg whites, half & half (or cream), salt, and pepper until well blended.
• In a nonstick skillet, melt butter over medium-high heat; add mushrooms; cook and stir 3 to 4 minutes until tender; add spinach; cook and stir until spinach is wilted; reduce heat to medium.
• Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains.
• Sprinkle cheese over eggs, cover for 1 minute to melt.

Serves 4.

Italian Burritos ala ~DKBB~

Italian Burritos ala ~DKBB~

(original recipe by Donna Holter in December 2014 Taste of Home)

1 lb. lean ground beef

¼ cup diced green pepper

½ onion, diced

½ to 1 clove garlic, minced

1 small can mushroom stems & pieces,

   chopped and divided

2 cups marinara sauce, divided

¼ tsp. garlic salt

¼ tsp. white pepper

¼ tsp. Italian seasoning

½ to ¾ cup shredded Italian cheese

8 whole wheat tortillas 

• Preheat oven to 375°.
• In large skillet, cook beef, onion, and green pepper over medium heat, breaking into small crumbles; drain.
• Stir in 1 cup marinara sauce, garlic powder, Italian seasoning, ½ of the mushrooms, and cheese.
• Spoon filling (⅓ to ½ cup) onto center of each tortilla; fold bottom and sides of tortilla over filling and roll up; place in baking dish or on baking sheet coated with cooking spray.
• Bake 10 to 15 minutes or until bottoms are light brown.
• While the burritos are baking, combine the remaining 1 cup of marinara sauce with the remaining mushrooms and heat thoroughly. Spoon over burritos to serve.