Breakfast

Egg White and Spinach Scramble is for Breakfast.

Egg White and Spinach Scramble takes 5 minutes to prepare.

Egg White and Spinach Scramble takes 3 minutes to cook.

Egg White and Spinach Scramble makes 1 servings.

The ingredients for Egg White and Spinach Scramble are:

1/2 c Original Egg Beaters
1/2 c Frozen spinach
2T shredded Mexican-style cheese
1 pat butter
Lawry's seasoning salt
Morton's lite salt
Fresh ground black pepper

Here is how you make Egg White and Spinach Scramble:

Melt butter in pan on medium heat. Microwave thaw and heat the spinach for about a minute - always use cooked or at least room temperature ingredients for your eggs. When butter is bubbly, swirl around in pan to coat. Add Egg Beaters, let cook undisturbed 30 seconds to 1 minute (this will depend on your cook-top & pan - let the eggs set a bit on bottom.) Add spinach and cheese, sprinkle on seasonings to taste. Cook an additional minute or so, mixing well to break up the eggs on the bottom that set. Remove from heat before it looks quite done, it may look just a little wet still. The eggs will continue to cook after coming off the heat, so you can stop a little early and still not have runny scrambled eggs!I consider this a one-person serving and the nutritional info included counts all this as one serving, however according to the Egg Beaters package - I did use two servings of that product.Number of Servings: 1Recipe submitted by SparkPeople user 1JSPENCER.

The nutritional information for Egg White and Spinach Scramble is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 177.5

• Total Fat: 8.8 g
• Cholesterol: 24.5 mg
• Sodium: 436.3 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 2.9 g
• Protein: 18.0 g