Heart-Healthy Scrambled Eggs with Spinach and Mushrooms
Start your day right with these heart-healthy scrambled eggs with spinach and mushrooms—an easy, nutritious breakfast bursting with fresh flavors. This recipe features fluffy scrambled eggs enriched with a splash of low-fat milk and savory seasonings like garlic powder, salt, and black pepper. Tender mushrooms and vibrant spinach bring a delightful earthy balance while boosting the meal's overall health benefits, thanks to their rich vitamins and antioxidants. Cooked in olive oil for a lighter twist, this dish is perfect for anyone seeking a wholesome, low-calorie option. Ready in just 20 minutes, these scrambled eggs are both quick and satisfying, making them an ideal choice for busy mornings. Serve them warm and enjoy a guilt-free, protein-packed start to your day!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 cups Fresh spinach
- 1 cup Mushrooms
- 1 tablespoon Olive oil
- 2 tablespoons Low-fat milk
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
Instructions
1. Begin by washing the fresh spinach thoroughly under cold water. Spin dry the spinach using a salad spinner or pat it dry with a clean kitchen towel.
2. Clean the mushrooms with a damp paper towel and slice them thinly.
3. In a medium bowl, crack the eggs and add the low-fat milk, salt, black pepper, and garlic powder. Whisk the mixture well until everything is combined and the eggs are slightly frothy.
4. Heat a non-stick skillet over medium heat and add the olive oil. Swirl the pan to coat it evenly.
5. Add the sliced mushrooms to the skillet, and sauté them for about 3-4 minutes until they are soft and browned. Stir occasionally to prevent burning.
6. Add the spinach to the skillet with the mushrooms and cook for another 2 minutes, stirring often, until the spinach is wilted.
7. Reduce the heat to low and pour the egg mixture over the spinach and mushrooms in the skillet.
8. Allow the eggs to set slightly at the edges, then start stirring gently with a spatula, scraping the egg from the bottom of the pan.
9. Continue stirring until the eggs are cooked to your liking, ensuring they remain soft and creamy, about 3-4 minutes.
10. Remove the skillet from the heat and serve the scrambled eggs hot on a plate. Enjoy your heart-healthy breakfast!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 219 mg | 17% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
