Restaurant Inspired Scrambled Egg Whites and Veggies

Description: Low fat & low cholesterol, high protein breakfast of scrambled egg whites with sautéed spinach and mushrooms for a boost of vitamins and flavor STEP 1: Thinly slice 1 cup of mushrooms and measure out 2 cups of fresh baby spinach leaves STEP 2: Crush 1 clove garlic and dice 1/2 onion (optional). STEP 3: Crack eggs and separate egg whites from yolks. You can use as many eggs as you'd like.

is recommended for this recipe. STEP 4: Add 1-2 Tbs Smart Balance oil to pan. Add mushrooms and saute until tender. Then add crushed garlic and spinach; saute until spinach wilts (about 3 additional minutes) STEP 5: Remove mushrooms and spinach from pan and place on plate. STEP 6: .Add another 1-2 Tbs Smart Balance oil to pan. Add onion. Sauté until onion starts to become golden. STEP 7: Whisk egg whites again. Optional step: Add 1-2 Tbs milk and whisk, and/or add some salt, pepper, and/or cheese. STEP 8: Pour eggs into pan with onions. Scramble until eggs are cooked to desired done-ness. STEP 9: Remove scrambled egg whites from pan on place atop the bed of sauteed spinach and mushrooms. Add additional salt, pepper, and cheese if desired. Yumm!!