Frugal Foodie: Spinach-mushroom scrambled eggs

As we get closer and closer to finals week, breakfast becomes ever more important. Here is a recipe for spinach-mushroom scrambled eggs that will guarantee that you will start your day off right. 

Ingredients: 

- 2 large eggs

- 2 large egg whites

- ⅛ teaspoon of salt

- ⅛ teaspoon of pepper

- 1 teaspoon of butter

- ½ cup of thinly sliced fresh mushrooms

- ½ cup of fresh baby spinach, chopped

- 2 tablespoons of shredded provolone cheese 

Directions:

Step 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. 

Step 2: Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.

Step 3: Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Step 4: Enjoy!