High Protein Scrambled Eggs with Spinach and Mushrooms
Elevate your breakfast game with these High Protein Scrambled Eggs with Spinach and Mushrooms—an irresistible, nutrient-packed dish that's ready in just 20 minutes. Featuring a blend of whole eggs and egg whites, this recipe promises a protein boost while keeping things light and fluffy. Fresh spinach and sautéed mushrooms lend a rich, earthy flavor and provide a hefty dose of vitamins and antioxidants. Enhanced with a touch of garlic powder, black pepper, and optional Parmesan cheese for a savory flair, this one-pan wonder is both wholesome and satisfying. Perfect for busy mornings or post-workout refueling, this versatile dish can be garnished with vibrant chives and served as-is or paired with whole-grain toast for a complete meal. Whether you’re seeking a healthy breakfast upgrade or a quick protein-packed lunch, these scrambled eggs are guaranteed to become your go-to!
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Recipe Information
Ingredients
- 6 large eggs
- 4 large egg whites
- 100 grams fresh spinach
- 150 grams mushrooms
- 50 milliliters milk
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 30 grams Parmesan cheese (optional)
- 1 tablespoon chives (optional)
Instructions
Start by preparing the ingredients: wash the spinach thoroughly and pat dry with a towel. Chop the mushrooms into slices.
Crack the eggs into a mixing bowl and add the egg whites. Add milk, salt, black pepper, and garlic powder. Whisk the mixture until well combined and slightly frothy.
Heat olive oil in a large non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes, or until they start to brown and soften.
Add the spinach to the skillet with the mushrooms. Sauté for an additional 2 minutes until the spinach is wilted.
Reduce the heat to low and pour the egg mixture over the spinach and mushrooms in the skillet.
Gently stir the eggs occasionally, scraping the bottom of the pan as they cook. Be careful not to stir too frequently to allow larger curds to form, cooking for about 3–4 minutes or until the eggs are set but still creamy.
If using, stir in the grated Parmesan cheese just before the eggs are fully set and adjust seasoning with more salt and pepper if needed.
Remove from heat and garnish with chopped chives if desired. Serve immediately.
Nutrition Facts
Calories |
907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 711 mg | 55% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1435 mg | 31% | |
*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.
