Savory Spinach Mushroom Egg White Scramble
A light, protein-rich scramble of fluffy egg whites with earthy mushrooms and tender wilted spinach, seasoned simply with garlic and fresh herbs.
Ingredients
- 6 large egg whites (or carton egg whites)
- 2 tsp olive oil
- 6 oz cremini mushrooms, sliced
- 2 cups baby spinach
- 2 cloves garlic cloves, minced
- 2 green onions, thinly sliced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1 tsp fresh thyme leaves (or 1/4 tsp dried)
- 1/8 tsp red pepper flakes
Instructions
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1
In a small bowl, lightly beat 6 large egg whites (or carton egg whites) with a fork and season with half the 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Set aside.
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2
Heat 2 tsp olive oil in a nonstick skillet over medium-high heat. Add 6 oz sliced cremini mushrooms in a single layer and cook undisturbed for 2 minutes until they begin to brown.
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3
Stir the mushrooms and cook 2 more minutes. Add 2 cloves minced garlic cloves, 2 thinly sliced green onions, 1/8 tsp red pepper flakes, and 1 tsp fresh thyme leaves (or 1/4 tsp dried); cook 30 seconds until fragrant.
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4
Add 2 cups baby spinach and toss until just wilted, about 1 minute. Season with remaining kosher salt and black pepper.
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5
Reduce heat to medium-low and pour in the beaten large egg whites (or carton egg whites). Using a rubber spatula, gently fold and push the curds toward the center as they set, leaving them soft and slightly underdone. Remove from heat when just cooked through. Serve immediately.