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Spinach, Mushroom and Egg White Scramble

2 tablespoons olive oil
1 tablespoon olive oil butter
2 cups white mushrooms, sliced
1/4 white onion, chopped
2 cups loosely packed baby spinach leaves
1 cup liquid egg whites or divided egg whites (10-12 eggs)
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
4 whole wheat bread slices or English muffin halves, toasted
4 tomato slices
Hot Sauce, for serving
No Salt Seasoning and Pepper, to taste

In a large sauté pan over medium heat, add oil and butter. Once melted, saute mushrooms and onions with no salt seasoning and pepper for 10-12 minutes. Add spinach; saute for 2-3 minutes until wilted. Add egg whites, basil and red pepper flakes. Cook, stirring frequently, until egg whites set up and no longer runny.

Add additional no salt seasoning and pepper to taste. Top each piece of toast or English muffins with one tomato. Divide the egg white mixture into four servings over the top. Serve immediately with hot sauce, if using.
Sponsor: Intermountain Medical Center Heart Institute