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     Title: Spinach-Mushroom Scrambled Eggs
Categories: Greens, Mushrooms, Cheese
     Yield: 2 servings

     2 lg Eggs
     2 lg Egg whites
   1/8 ts Salt
   1/8 ts Pepper
     1 ts Butter
   1/2 c  Fresh mushrooms; thin sliced
   1/2 c  Fresh baby spinach; chopped
     2 tb Provolone cheese; shredded

 In a small bowl, whisk eggs, egg whites, salt, and pepper until
 blended. In a small nonstick skillet, heat butter over medium-high
 heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add
 spinach; cook and stir until wilted. Reduce heat to medium.

 Add egg mixture; cook and stir just until eggs are thickened and no
 liquid egg remains. Stir in cheese.

 Recipe by Rachelle McCalla, Batesville, Arkansas

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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