Healthy Cooking: Scrambled Eggs with Spinach, Mushroom & Eggplant Recipe


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This is one of my favourite healthy post-workout snacks when I need to load up on protein to help with recovery. It’s also low in fat, has lots of vitamins and absolutely delicious! You could prepare and whip this up in 10 minutes with the ingredients in your fridge.

Let’s get started..

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Ingredients:

  • 6 egg whites (I just use the whites but feel free to use the whole egg!)
  • sliced white button mushrooms
  • spinach leaves
  • 1 small eggplant
  • handful of cherry tomatoes
  • chopped garlic
  • 1/2 cup milk
  • EVOO

 

First, chop up the eggplant and tomatoes to desired size. i don’t like to chop my veggies up too finely just because I like them to maintain some firmness and texture.

Then, add milk to egg whites, beat and season with salt and pepper.

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Heat up a pan with some olive oil. Throw some chopped garlic in for flavour.

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Then start frying the eggplant and mushrooms with the garlic tills slightly softened. You can also add some salt, pepper or any of your preferred seasoning here for taste.

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Then, throw in the spinach leaves and pour in the egg whites.

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Stir quickly so it doesn’t stick to the pan.

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And lastly, add in the handful of chopped cherry tomatoes. I always throw them in last so they won’t overcook and become mushy. Somehow I find it gives off the best flavour when only very slightly cooked.

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And voila! You’re ready to serve.

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How simple is that? Let me know if you have any other quick, healthy recipes to recommend and I’d love to try them out. Happy cooking!

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