Spray one pan with non-stick cooking spray and the other pan drizzle ½ tbsp extra virgin olive oil in the pan.
Now, in the pan with the oil add your chopped mushrooms. Toss them in the oil and season with a little of the garlic and red pepper flake. Cook for about 8 minutes tossing every minute or so to prevent burning.
While the mushrooms are cooking. Crack your eggs into a bowl. Then using a fork or whisk scramble your eggs. Once scrambled add your eggs to the pan with the non-stick cooking spray. Using a spatula continue to scramble your eggs in the pan, scraping the bottom and moving the egg mixture around until your eggs are cooked to your desired doneness. This should only take 3-4 minutes. Then season with a little salt and pepper.
Remove the eggs from the pan and plate or place them in your meal prep containers.
Now, using the same pan we just cooked eggs in, add the other ½ tbsp of oil to the pan. Cooking on medium-low, add the baby spinach to the pan. Season with garlic powder, black pepper, and red pepper flake. Toss the baby spinach in the oil cooking until the spinach has wilted. This should take no more than 2 minutes.
Once the spinach has wilted, remove it from the pan and add to your plate or meal prep containers with your eggs.
By now your mushrooms should be cooked. Remove your mushrooms from the pan and add with your eggs and spinach.
Add a few olives, a few slices of red onion, and a sprinkle of crumbled feta to your plate.
Serve and enjoy!
Macro Nutrition
Nutrition Facts
Greek Breakfast Scramble
Amount Per Serving
Calories 408Calories from Fat 277
% Daily Value*
Fat 30.8g47%
Saturated Fat 6.6g41%
Trans Fat 0g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 8.5g
Cholesterol 421.9mg141%
Sodium 1070.8mg47%
Potassium 1221.1mg35%
Carbohydrates 11.2g4%
Fiber 4.5g19%
Sugar 5.3g6%
Protein 19.9g40%
Vitamin A 254IU5%
Vitamin C 67.4mg82%
Calcium 18.4mg2%
Iron 32.6mg181%
* Percent Daily Values are based on a 2000 calorie diet.