- Vegetable cooking spray
1/4 cup diced fresh shiitake mushrooms
1 tablespoon chopped green onion
1/4 cup diced tomato
1/4 cup packed, chopped fresh spinach
3 egg whites, lightly whisked
1 tablespoon lowfat cream cheese
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 small corn tortilla, for serving (optional)
- Spray a sauté pan (nonstick works best) with cooking spray and warm over medium heat.
- Cook mushrooms and green onion for 5 minutes, or until shiitakes are cooked through.
- Add tomato and spinach; cook an additional 2-3 minutes, or until tomatoes have released some juice and spinach has wilted.
- Mix in egg whites, cream cheese, salt, and pepper. Cook , stirring occasionally, until eggs become supple but remain soft, about 4 minutes. Serve atop a warmed corn tortilla, if desired.
Nutritional information per serving (scramble only): Calories 110, Fat 2.5g, Saturated fat 2.5g, Carbohydrates 10g, Protein 13g, Fiber 3g.
- Eggs, Breakfast/Brunch
- North American