Light & Quick Eggs

Serves 1
(submitted by Kimkins member Athenia Frazier)
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6 tablespoons Eggbeaters Egg Whites
1/4 cup chopped button mushrooms
1 cup fresh baby spinach
butter flavored cooking spray
fresh ground black pepper
salt to taste
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Use a small to medium nonstick skillet. Preheat to medium high heat and coat with butter flavored cooking spray.
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Add mushrooms and cook until browned. (Note: You will have to add additional cooking spray). After mushrooms have cooked a couple of minutes reduce heat to medium. When mushrooms are done place on paper towel.
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In same pan (which should now be on medium heat) add more butter flavored cooking spray. Add spinach. Cook only until wilted and place on top of mushrooms.
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For the eggs I use the same pan but wipe it with a paper towel first. I also keep a container nearby because the egg whites cook very quickly.
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Keeping the pan on medium heat, spray with butter flavored cooking spray. Once the pan is heated add the egg whites. I use a spatula to “scramble” the eggs. Once they are done I place them in a container and add some ground black pepper (about 5 turns of the pepper mill), then add the mushrooms and spinach and stir.
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These also reheat with the same fresh flavor the next day so you have the option of doubling the batch and saving some extra.
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Nutrition Info (provided by Athenia)
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Calories: 65
Carbs: 2.5 grams
Protein: 12.5 grams
Fat: 0 grams
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* Because this is low in fiber I usually drink one serving of Konsyl brand fiber. It has the lowest amount of carbs I can find in a fiber. It adds 6 grams of fiber to the meal and helps keep me full.
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Konsyl (1 serving)
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Calories: 3
Carbs: .5 grams
Fiber: 6 grams