BREAKFAST: Spinach-mushroom scrambled eggs w/ side of oatmeal
3 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Olive oil
1/2 cup sliced mushrooms
1/2 cup baby spinach, chopped
½ cup of oatmeal
1. In a bowl, whisk eggs, salt, and pepper until blended. In a small nonstick skillet, heat oil 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.
2. Add eggs; cook until eggs are thickened.
3. Mix ½ cup of oatmeal with 1 cup of hot water or milk and serve with eggs.