Scrambled EGG WHITES WITH MUSHROOMS
Scrambled EGG WHITES WITH MUSHROOMS
INGREDIENTS
2 tbsp water
3 oz (about 1 cup) fresh portabella mushrooms, sliced
1 sec spray PAM Original Cooking Spray
1/8 tsp salt
1/8 tsp ground black pepper
1/2 cup liquid egg whites (or 4 large egg whites)
DIRECTIONS
Cook mushrooms: Add 1–2 tbsp water to a nonstick skillet over medium heat. Add sliced mushrooms and cook 2–3 min, stirring occasionally.
Prepare egg whites: In small bowl, lightly beat liquid egg whites with fork until slightly foamy (this creates volume in your scrambled eggs).
Add eggs to pan: Coat skillet with 1-second spray of PAM Original. Pour egg whites into skillet with mushrooms. Let sit undisturbed for 20–30 seconds.
Cook and stir: Gently stir and flip mixture with spatula until eggs are fully set and no liquid remains, about 3–4 min.
Season and serve: Sprinkle salt and black pepper evenly over mixture. Serve immediately.
TIPS
Don’t like mushrooms? Try substituting with 1 cup of any of the following: fresh spinach, onions, bell peppers, or cannellini beans. Or top with diced tomatoes. You can even mix and match! Just be aware that the nutrition values may change.
ESTIMATED NUTRITION PER SERVING:
The information provided here is for educational purposes only and is not intended as medical or nutritional advice. Do not use ingredients that you are allergic to. Make sure food is cooked to a safe temperature and refer to an official food safety authority if unsure. Nutritional values are estimates only; always check nutrition labels of ingredients for actual values. Consult with a qualified healthcare professional before making any changes to your diet or lifestyle.
