My favorite quick and easy, high-protein, vegetarian breakfast recipe is Mushroom-Spinach Scrambled eggs.
Mushroom-Spinach Scrambled Eggs
This quick breakfast scramble makes it easy for one and is high in protein. After a workout, I like to consume at least 20g of protein. This scramble is a healthy and nutritious way to do that with real food. You can also add cheese, if desired. These Huevos Pericos are two of my favorite scrambled eggs recipes.
High-Protein Breakfast
These healthy mushroom scrambled egg recipes contain 24 grams of protein. An easy way to get lean protein and the health benefits from the yolk is to mix an egg white with my eggs. Most of eggs’ nutrition actually comes from the yolk, so you definitely don’t want to skip it!
What are the health benefits of eating mushrooms?
Mushrooms are a “rich, low-calorie source of vitamin B, fiber, protein, and antioxidants.” They can help lower blood pressure and boost your immune system. You can add mushrooms to your diet by checking out this Mushroom Steroganoff and Braised Chicken Breasts with Mushrooms & Leeks.
Variations:
- EggsDepending on your hunger, you can add one or two more eggs. Feel free to use three whole eggs as an alternative to the one egg yolk.
- MushroomsUse baby bella and shiitake mushrooms. If you’re not a fan of mushrooms, swap them for another veggie, like chopped broccoli, bell pepper, or zucchini.
- Spinach: If you don’t have fresh spinach, frozen will work.
- Cheese: Add some gruyere, cheddar, feta or mozzarella cheese in your scramble.
- HeatHot sauce can be added to spice it up.
- Serving SizeIf you need to feed more people, this egg recipe can easily be doubled or tripled.
More Egg Recipes You’ll Love:
Mushroom-Spinach Scrambled Eggs
My favorite recipe for a quick and easy high-protein, low-carb meal is Mushroom Spinach Scrambled Eggs
- 1/2 tbsp Olive oil
- 1/4 Cup Onions
- 1 1/2 Cups Thinly sliced mushrooms
- 1/2 Cup fresh baby spinach
- 2 large eggs
- 1 Large egg whites
- 1 Take one teaspoon Water
- Kosher salt and black pepper
- 2 Spoonfuls Cheeses such as cheddar, gruyere or DF cheese, (optional)
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Mix eggs, egg whites, 1 tablespoon water, 1/8 teaspoon salt, and 1/8 teaspoon salt until well blended in a small bowl.
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Heat oil on medium heat in a nonstick skillet.
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Add onions to the pan and cook until tender and golden (about 3 to 4 min).
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Stir in the mushrooms and cook for 3-4 minutes, or until tender. Add the spinach to the pot. Stir until wilted.
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Stir in the egg mixture. Continue to cook and stir until eggs become thickened and no liquid egg remains. Add cheese to the eggs if you wish.
Serving: 1scramble, Calories: 388kcal, Carbohydrates: 10.5g, Protein: 24.5g, Fat: 28.5g, Saturated Fat 7.5g, Cholesterol: 386mg, Sodium: 310mg, Fiber: 2.5g, Sugar: 5.5g
Keywords: mushroom scramble
Source: Skinny Taste
