Spinach Mushroom Scrambled Eggs For Two
Created by Bergy on April 25, 2015
- Servings: 2
- Prep Time: 10m
- Cook Time: 6m
- Recipe #18628
Ingredients
- 3 large eggs
- 1/4 cup 2% milk
- 2 tablespoons sour cream (or 2% cottage cheese)
- 1 tablespoon all-purpose flour
- 1 tablespoon butter (or margarine)
- 2 ounces fresh mushrooms, sliced (3/4 cup, sliced)
- 6 ounces baby fresh spinach (3/4 cup, stems removed)
- 3 tablespoons parmesan cheese, grated (or provolone cheese shredded)
- Salt & pepper to taste
How to Make
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Step 1: Whip together the eggs, flour, milk & sour cream (cottage cheese). Set aside.
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Step 2: Melt butter in a skillet over medium-high heat. Add mushroom, fry for 2 minutes stir them once or twice. Add spinach 1 minute, stir.
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Step 3: Pour in eggs let them settle, then gently flip. Continue cooking until just firm.
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Step 4: Sprinkle with the cheese. Season with salt & pepper.
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Step 5: Serve.
Nutritional Facts
- Serving Size: 1 (263.3 g)
- Calories 279.3
- Total Fat - 18.8 g
- Saturated Fat - 9.2 g
- Cholesterol - 341.2 mg
- Sodium - 654.6 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 3 g
- Sugars - 3.3 g
- Protein - 18.2 g
- Calcium - 301.6 mg
- Iron - 3.9 mg
- Vitamin C - 27.6 mg
- Thiamin - 0.1 mg