Name: High Protein Eggs with Sautéed Mushrooms and Onions
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup cremini mushrooms; 0.5 cup yellow onion; 2 cups baby spinach; 2 tsp avocado oil; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Nutrition

Per serving

450 calories

Protein: 49g; 43% of calories
Carbs: 19g; 17% of calories
Fat: 20g; 40% of calories

Instructions

Prep 10 min · Cook 10 min

Finely dice the yellow onion and slice the cremini mushrooms.
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the diced onion and sliced mushrooms to the skillet, sautéing for about 6 minutes until the onions are soft and the mushrooms are browned.
Add the baby spinach to the skillet and toss for 1 minute until the leaves are just wilted.
In a medium bowl, whisk together the whole eggs, liquid egg whites, nutritional yeast, sea salt, and black pepper until well combined.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Use a silicone spatula to gently push the eggs from the edges to the center, creating soft curds until the eggs are just set.
Transfer the scramble to a plate and garnish with the fresh chives.

Nutrition

Ingredients

Instructions

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