Monday, January 23, 2017

Spinach and Egg Scramble

Spinach and Egg Scramble

 10 oz fresh baby spinach 
 4 large eggs 
 4 large egg whites 
 1 medium onion, chopped 
 1/2 pound lean ground turkey 
 1 (8-oz) package mushrooms, chopped 
 1 teaspoon dried oregano 
 3/4 teaspoon garlic salt 
 1 teaspoon Worcestershire sauce
 1/4 teaspoon black pepper 
 Grated Parmesan cheese                



 1. Place the spinach and 2 tablespoons water in a large, 
microwave-safe bowl. Cook on high for 1 to 2 minutes or 
until wilted. Set aside. Whisk together eggs and eggs whites. 
Set aside.

 2. Spray a large, nonstick skillet with cooking spray, and 
place over medium heat. 

 3. Add the onion and sauté, stirring occasionally, until lightly
 softened. Crumble in the ground turkey and cook, breaking 
up the meat, for 3-4 minutes, or until it starts to brown.

 4. Add the mushrooms, oregano, garlic salt, and Worcestershire 
sauce, and cook for another 3 to 4 minutes, or until the mushrooms 
begin to soften. 

 5. Reduce the heat to low, stir in the spinach, and pour the 
eggs over the vegetable mixture, stirring gently to distribute the eggs.
 Cook for 3 to 4 minutes, while gently stirring, until eggs are set.

 6. Sprinkle with pepper and Parmesan cheese, and serve.    

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