If you want to break away from the same old scrambled eggs without spending hours in the kitchen, this is a great recipe. We also give you some tips below that will save you time preparing this dish in the morning.
Serving Size: 1 1/4 cups
Volume: 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Extra virgin olive oil spray
1/4 cup sliced onions
1/2 cup sliced (4) mushrooms
2 egg whites
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/8 teaspoon black pepper (3 good cranks of the pepper grinder)
1/2 cup spinach, chopped lightly
In a sauté pan, spray the cooking oil for 4 seconds to coat and sauté the onions and mushcrooms until soft (3 to 5 minutes). In a bowl, combine the egg, egg whites, thyme and pepper. Add the chopped spinach to the pan with the onions and mushrooms and sauté for 1 minute, loosely covered, until limp. Pour the eggs over the vegetables and cook over medium heat, stirring constantly until the eggs are fully scrambled.
Tip: To make this a quick and easy daily option, cut the onions in advance and store in a designated (onions only — labeled) airtight container. Buy baby spinach, so chopping is minimal. You can even buy sliced mushrooms to make this recipe a virtual cinch.
Why We Love It
This is more than scrambled eggs with spinach–it’s an easy way to spruce up your usual breakfast and get some veggies in at the same time. A simple sprinkle of thyme also wakes up the flavor of the eggs and vegetables. Simple sometimes is most delicious! You can always substitute the eggs with tofu to make it even more SuperFood filled.