Spinach, Mushroom and Feta Scramble

One plate is the amount the calories and protein above are for.

• 3 eggs
• 1 cup spinach, roughly chopped
• 1/2 cup mushrooms, sliced
• 2 tbsp feta, crumbled
• 1 tsp olive oil

• 6 eggs
• 2 cups spinach, roughly chopped
• 1 cup mushrooms, sliced
• 4 tbsp feta, crumbled
• 2 tsp olive oil

• 12 eggs
• 4 cups spinach, roughly chopped
• 2 cups mushrooms, sliced
• 8 tbsp feta, crumbled
• 4 tsp olive oil

• 18 eggs
• 6 cups spinach, roughly chopped
• 3 cups mushrooms, sliced
• 12 tbsp feta, crumbled
• 6 tsp olive oil

• 24 eggs
• 8 cups spinach, roughly chopped
• 4 cups mushrooms, sliced
• 16 tbsp feta, crumbled
• 8 tsp olive oil

1. Warm the olive oil in a nonstick skillet over medium heat and cook the mushrooms 3 to 4 minutes, until browned.

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2. Add the spinach and cook 1 minute, until it wilts.

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3. Whisk the eggs, pour them in and stir gently 2 to 3 minutes, until set but still soft and they reach 160°F.

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4. Scatter the feta over the top and serve.

• Calories320
• Protein23g
• Carbs3g
• Fat24g
• Fiber2g
• Sodium434mg

• Blood Sugar
• Eating Well

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