Spinach Mushroom Scrambled Eggs

Here's an eye opening yummer for your morning:

1/2 cup thinly sliced crimini* mushrooms
1/2 cup fresh baby spinach, hand torn
1 t. butter
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/2 t. fresh lemon basil*, chopped
1/8 t. sea* salt
1/8 t. freshly ground pepper
2 T. shredded provolone

In a non-stick skillet, saute the mushrooms and spinach in butter til tender. Whisk together eggs, egg whites, lemon basil, S&P, and add to skillet. Stir til almost set. Stir in cheese til completely set. Serve with a slice of cinnamon raisin toast, or mini blueberry muffin.

Carpe Diem!!!!!!

Love,

MM