Don’t over cook. That’s the secret! Spit the English muffin with someone.
6 large eggs, slightly beaten
3 tablespoons fat-free cream cheese, cut into small pieces
12 cup mushrooms, sliced
Clove garlic, minced
½ 10-oz package fresh spinach
- Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
- Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.