Ingredients:
- 1 cup egg whites (approximately 6-8 large eggs)
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/4 cup feta cheese, crumbled (for added flavor)
- Fresh herbs (such as parsley or chives) for garnish
Instructions:
- Prepare Ingredients:
- Chop the fresh spinach, slice the mushrooms, finely chop the onion, and mince the garlic.
- Sauté Vegetables:
- In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add Mushrooms and Spinach:
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender.
- Add the chopped spinach and cook until wilted. Season with salt and pepper to taste.
- Set Vegetables Aside:
- Once the vegetables are cooked, transfer them to a plate and set aside.
- Prepare Egg Whites:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Pour the egg whites into the skillet and let them set for a moment.
- Scramble Eggs:
- Gently stir the egg whites using a spatula, incorporating the cooked vegetables as the eggs begin to set.
- Optional Feta Cheese:
- If using feta cheese, sprinkle it over the eggs and continue to scramble until the eggs are fully cooked and the cheese is melted.
- Garnish and Serve:
- Once the eggs are cooked to your liking, transfer the scramble to a serving plate.
- Garnish with fresh herbs, such as chopped parsley or chives.
- Serve Warm:
- Serve the Spinach and Mushroom Egg White Scramble immediately while it’s warm.
Enjoy your nutritious and flavorful Spinach and Mushroom Egg White Scramble! You can customize this recipe by adding your favorite herbs, spices, or additional vegetables for extra variety.