Scrambled Egg Whites with Mushrooms, Spinach and Toast
Nutrition per serving
| Calories | 352 kcal |
| Protein | 42 g |
| Carbs | 23.9 g |
| Fats | 9.3 g |
| Saturated Fat | 1.3 g |
| Monounsaturated Fat | 5.2 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 6.2 g |
| Fiber | 4.6 g |
| Sodium | 688 mg |
Ingredients
| Egg White(s) | |
| Mushrooms | |
| Baby Spinach | |
| Olive Oil | |
| Whole Grain Bread |
1. Heat 1/2 a tbsp of olive oil in a frying pan over a medium heat. Add the mushrooms and spinach and stir fry for 1 minute.
2. In a bowl, beat the egg whites with a pinch of salt and pepper. Add the egg mixture to the pan with the mushrooms and spinach and leave to sit for 30 seconds, then as the egg begins to set, gently pull the eggs across the pan to form large soft curds. Repeat this several times for 1-2 minutes.
3. Lightly toast the bread using a toaster or grill.
4. Serve the scrambled egg on a plate on top of the toast.