My Weight Loss Journey – Week 10

Back again with another update, and another very simple breakfast recipe.

I lost half a pound this week for a total of 21.3 pounds, so still losing, and at a safe rate, even if I sometimes wish it were faster! Of course we all wish that when we are trying to lose weight, but I want to keep it off, so slow is good.

The dish I’m sharing is part of my regular breakfast during the work week. I’m blessed to work from home, so I don’t have to rush out the door every morning, and can take the time I might normally use to commute to work to make a healthy, hot meal instead.

As I mentioned last week, I’m trying to eat a larger meal in the morning to get my points count up early in the day instead of having a bunch left in the evening. I usually eat this particular dish with a Greek yogurt, an apple or pear sliced up, 15 grams of peanut butter used as a dip for the fruit, and my coffee with 1 tablespoon of half and half. That uses up about 1/4 of the daily points for my Weight Watchers plan.

The recipe is pretty simple, amounts are approximate as I usually just grab a handful or two of whatever I’m adding. Normally I weigh and measure everything, but I’m not too concerned about the amount of spinach and mushrooms that I’m eating with my eggs. I sometimes make this dish with just the spinach if I don’t have mushrooms on hand.

Ingredients:
1 large egg
2-4 egg whites (this depends on how hungry I am, and how many points I want to use for breakfast)
1-2 cups baby spinach
1/4-1/2 cup sliced cremini mushrooms
Salt and pepper to taste.

In a bowl add the egg and egg whites, salt and pepper, and mix well.

Spray a non-stick pan with cooking spray. Heat over medium heat, and then add the cremini mushrooms; sauté for a few minutes until they are nicely browned on both sides.

Add baby spinach and cook until just wilted.

Pour the eggs over the mushrooms and spinach. Cook for a few minutes until the eggs are partially set.

Flip over and cook for a minute or so on the other side, then serve!

Of course you can sauté some other veggies before adding the eggs…green, red, or yellow peppers, or onion. And you may add some cheese on top to melt after you flip it, but I didn’t get so fancy. I also sometimes throw in some fresh or dried chives. I’m hoping to experiment with a few other spices.

If you have any ideas for different ways to spice this up, I would love to hear them!