Spinach Mushroom Scramble

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IngredientsSpinach Mushroom Scramble

  • 1 and 1/4 cup raw spinach
  • 3 button mushrooms – sliced
  • 1 green onion – chopped
  • 3 large eggs or 6 egg whites
  • 1 Tablespoons milk (or water)
  • 1/4 cup shredded mozzarella cheese (or your favorite shredded cheese)
  • Cooking spray or 1 Tablespoon butter – for frying
  • Salt and pepper – to taste


  1. In a large frying pan over medium-high heat, sauté the spinach and mushrooms together in 1 Tablespoon butter (or spray the pan generously with cooking spray to avoid the butter) – stirring occasionally – about 4 minutes.
  2. Beat the eggs (or egg whites) and milk (or water) with a pinch of salt and a twist of pepper. Stir in the chopped green onion.
  3. Once the spinach is completely wilted and the mushrooms are lightly browned, pour in the egg mixture. Let the eggs cook about 20 seconds and then begin scrambling. Using a spatula, push cooked portions of egg toward the middle of the pan – allowing uncooked egg to flow out to the hot surface. When the eggs are almost completely set, sprinkle cheese over the top.
  4. Cover the pan and turn off the heat. Once the cheese is melted, serve and enjoy.
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