Spinach-Mushroom Scrambled Eggs

Ingreadient:

• 2 large eggs
• 2 large egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon butter
• 1/2 cup thinly sliced fresh mushrooms
• 1/2 cup fresh baby spinach, chopped
• 2 tablespoons shredded provolone cheese

Direction

1. In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.