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Veggie Scramble With Mushrooms, Spinach and Goat Cheese Recipe

You can break this meal out for breakfast or even as a dinner side dish!

Skillfully scrambled eggs are a tasty joy on their own, but by taking the next step and folding in a few supporting players, you accomplish two goals: First, you make a simple breakfast suddenly taste and feel like something special. But also, most additions you can introduce to a sauté pan will further boost the nutritional profile of the heroic egg. For soft, extra-creamy scrambled eggs, make sure to turn the heat down and stir the eggs constantly and on a low heat so as to make sure they don't burn. This veggie scramble is a great meal, so healthy and filling that you could even make it as a side for a dinner dish as well.

Nutrition: 240 calories, 17 g fat (5 g saturated), 640 mg sodium

Serves 4

You'll Need

1 1⁄2 Tbsp butter
1 cup sliced shiitake mushrooms
1 cup frozen spinach, thawed
Salt and black pepper to taste
8 eggs
2 Tbsp 2% milk
1⁄2 cup fresh goat cheese

How to Make It

  1. Heat 1 tablespoon of the butter in a large nonstick pan over medium heat.
  2. When bubbling, add the shiitakes and cook for about 5 minutes, until lightly browned.
  3. Remove and reserve on a plate.
  4. In the same pan, sauté the spinach until heated all the way through.
  5. Season with salt and pepper. Transfer to a colander and squeeze out any excess water.
  6. Combine the eggs and the milk in a large bowl. Season with salt and whisk thoroughly.
  7. Add the remaining 1⁄2 tablespoon butter to the pan, turn the heat to low, and add the eggs.
  8. Use a wooden spoon to stir the eggs constantly, scraping the bottom of the pan to create small, delicate curds.
  9. Continue stirring in this manner for about 5 minutes, until the eggs are still very soft and loose. Add the mushrooms, spinach, and goat cheese and cook for about 2 minutes longer.
  10. Season to taste with black pepper.

Eat This Tip

Here are some other ways to bolster a breakfast scramble, but don't stop here, add your own and mix and match:

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Use egg whites for a low cholesterol and lower calorie option.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

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