Big Skillet Breakfast

serves  4

• 2 tbsp olive oil
• 1 cup onion(s) (chopped)
• 1 1/2 cup white (button) mushrooms (sliced)
• 1 cup grape or cherry tomatoes (quartered)
• 2 cups spinach (fresh, coarsely chopped)
• 1/2 tsp seasoning (salt-free, extra-spicy)
• 3 large egg whites
• 4 large eggs
• 1 tbsp water
• 2 tbsp feta cheese (lower-fat)

1. Heat the olive oil in a large nonstick skillet over medium-high heat. 
2. Add the onion and cook, stirring frequently, until soft, about 3 minutes. 
3. Add the mushrooms and cook, stirring frequently, about 4 minutes. 
4. Add the mushrooms and cook, stirring frequently, about 4 minutes. 
5. Add the tomatoes and cook until they lose most of their moisture. 
6. Add the tomatoes and cook until they lose most of their moisture. 
7. Add the spinach and cook for about a minute more.
8. Add the spinach and cook for about a minute more. 
9. Whisk together the spicy seasoning, egg whites, eggs, and water. 
10. Reduce the heat to medium and add the eggs. 
11. Let the eggs cook without stirring until the edges begin to set. 
12. Use a spatula to turn the egg mixture and cook until almost set.
13.  Remove from the heat; allow the eggs to complete cooking from the residual heat. 
14. Sprinkle with feta. Cut into four wedges for serving.