Spinach-Mushroom Scrambled Eggs ala ~DKBB~
(original recipe by Rachelle McCalla in December 2014 Taste of Home)
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.