A quick, protein-packed, veggie-loaded breakfast that’s light, fluffy, and flavorful.
⏱️ Time & Yield
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Prep: 5 minutes
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Cook: 7 minutes
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Servings: 2
🛒 Ingredients
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4 large eggs
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1 cup mushrooms, sliced
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1 cup fresh spinach (packed)
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1 tbsp olive oil or butter
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2 tbsp milk (optional, for fluffier eggs)
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¼ tsp salt (or to taste)
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¼ tsp black pepper
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1 tbsp chopped green onions or parsley (optional)
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Optional: 2 tbsp shredded cheese
👩🍳 Instructions
1️⃣ Sauté the Vegetables
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Heat oil or butter in a nonstick pan over medium heat
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Add mushrooms and cook 3–4 minutes until softened
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Add spinach and cook 1 minute until wilted
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Remove excess moisture if needed
2️⃣ Whisk Eggs
In a bowl whisk:
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eggs
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milk (if using)
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salt and pepper
3️⃣ Scramble
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Lower heat to medium-low
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Pour eggs into the pan with veggies
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Stir gently with a spatula
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Cook slowly until softly set
⚠️ Do not overcook — eggs should stay creamy.
4️⃣ Finish & Serve
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Remove from heat
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Sprinkle herbs or cheese if desired
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Serve immediately
🔢 Estimated WW Points (per serving)
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Basic version (no cheese): 2–3 points
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With cheese: 3–4 points
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Using butter instead of oil may add points
(Eggs are often 0 points on some WW plans.)
🌿 Is It Anti-Inflammatory?
Yes — very supportive.
👍 Benefits
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Eggs → high-quality protein
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Spinach → antioxidants
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Mushrooms → immune-support compounds
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Olive oil → healthy fats
To boost further
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Add turmeric pinch
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Use extra-virgin olive oil
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Add tomatoes or herbs
💡 Pro Tips
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Cook eggs on low heat for creaminess
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Don’t overcrowd mushrooms
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Use fresh spinach for best texture
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Remove pan slightly early — eggs continue cooking
🔄 Easy Variations
🧀 Cheesy
Add feta or mozzarella at the end
🌶️ Spicy
Add chili flakes or jalapeños
🥑 Low-carb power
Serve with avocado slices
🧊 Storage
Best fresh, but can refrigerate up to 2 days and reheat gently.