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.