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Title: Spinach-Mushroom Scrambled Eggs
Categories: Greens, Mushrooms, Cheese
Yield: 2 servings

2 lg Eggs
2 lg Egg whites
1/8 ts (ea) salt & pepper
1 ts Butter
1/2 c Thin sliced fresh mushrooms
1/2 c Fresh baby spinach, chopped
2 tb Shredded provolone cheese

In a small bowl, whisk eggs, egg whites, salt and pepper
until blended. In a small nonstick skillet, heat butter
over medium-high heat. Add mushrooms; cook and stir 3-4
minutes or until tender. Add spinach; cook and stir
until wilted. Reduce heat to medium.

Add egg mixture; cook and stir just until eggs are
thickened and no liquid egg remains. Stir in cheese.

Rachelle McCalla, Batesville, Arkansas

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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