Serves: 3
Total Calories: 245
1. Remove spinach from package. Place in a sieve under hot running water until thawed. Press spinach against sides of sieve with a rubber scraper to remove excess moisture set aside.
2. In a 10-inch non-stick skillet over medium-high heat, sauté mushrooms and green onions in oil for 3 minutes or until limp. Remove vegetables and set aside.
3. Add beef, garlic, salt and pepper. Cook and stir for 4 minutes or until meat is lightly browned. Drain off any excess fat. Add spinach, mushrooms and green onions to skillet.
4. Add eggs and stir lightly until cooked through and eggs are set. Sprinkle with Parmesan cheese and serve immediately.
This Spinach Scramble recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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