Spinach & Mushroom Scrambled Eggs

Spinach & Mushroom Scrambled Eggs

adapted from Taste of Home

This savory egg dish is low fat and filling.

Makes 1 serving                                                        1 WW Blue point / serving

2 large eggs

2 Tbsp. fat free milk

1/8 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

2 tsp. Chile-Garlic Oil (optional)

1 cup sliced mushrooms

1 cup spinach leaves, chopped

2 scallions, chopped

1 Tbsp. fat free cheddar cheese

1. In a pan coated with cooking spray, add the mushrooms and the chile-garlic oil; cook until almost cooked through, about 5 minutes.
2. Add the scallions and spinach and sauté until the mushrooms and spinach are cooked through, about 3 minutes.
3. Transfer the mushroom mixture to a bowl and set aside.
4. Wipe out the pan and re-coat with cooking spray.
5. Whisk the eggs with the milk, salt and pepper.
6. Add the eggs to the pan and cook to desired doneness.
7. Return the mushroom mixture to the pan along with the cheese.
8. Cook until heated through and the cheese is melted.

Enjoy!