Spinach, Garlic and Mushroom Egg White Scramble

Sautéing the mushrooms and garlic first, until they've given up their moisture and turned golden, makes all the difference in an egg white scramble — it keeps the eggs from turning watery and packs in flavor before the eggs even hit the pan. Spinach folds in at the end and wilts in seconds.

This breakfast is built around garlic and spinach, two ingredients that fit liver-friendly cooking, and using egg whites keeps it light while still leaving you full through the morning. Add a slice of whole-grain toast if you want something more filling.