Spinach and Mushroom Scrambled Eggs

Did you know that you can meal prep eggs? Yup, breakfast meal prep isn't reserved for just overnights oats or yogurt. This batch of food makes 4 servings, and is a good source of protein and vegetables in the morning

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a 12" nonstick pan over medium heat with olive oil

Step 2

Wash your mushrooms, and add to a food processor. Pulse, mix, and repeat until the mushrooms are finely chopped. Don't forget to stop and mix, or they'll be over-blended and watery. I like to use my food processor to finely chop my mushrooms as I don't like the texture of larger pieces, but you can use a knife and cutting board for larger chunks if you desire

Step 3

Add mushrooms and spinach to your pan with all your spices - chili powder, paprika, garlic powder, onion powder, cumin, pepper, and salt. Mix, cover, and cook over medium heat until the water has cooked out, about 10 minutes

Step 4

Lower the burner to medium low, and take the pan off the heat. Add your eggs and egg whites, and combine together with a wooden spoon

Step 5

Return the pan to the heat, and cook over medium low with frequent stirring until just fully cooked. Remove from heat, and mix in lemon juice and minced garlic

Step 6

Divide your eggs into 4 containers, and top with each with 1/4 of your feta

Step 7

To reheat, cover with a damp paper towel, and microwave on high for 2-3 minutes

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