Scrambled Eggs With Mushrooms
Recipe: #8432
March 03, 2013
Categories: Breakfast, Eggs, Mushrooms, Brunch, Gluten-Free, High Protein, Low Carbohydrate, Vegetarian, Vegetarian Dinner, more
"Just another variation on scrambled eggs It is from the New York Times, Recipes for Health, by Martha Shulman. I like a little chili sauce on the side. Splurge if you want and use brown or wild mushrooms"
Ingredients
Nutritional
- Serving Size: 1 (154.7 g)
- Calories 306.5
- Total Fat - 23.7 g
- Saturated Fat - 7.7 g
- Cholesterol - 354.1 mg
- Sodium - 159.4 mg
- Total Carbohydrate - 1.5 g
- Dietary Fiber - 0.1 g
- Sugars - 0.7 g
- Protein - 20.5 g
- Calcium - 67.9 mg
- Iron - 2 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat the oil in a skillet (medium-hight heat), add mushrooms and garlic.
Step 2
Cook, stir frequently, until the mushrooms are tender, apprx. 5 minutes.
Step 3
Season with salt & pepper
Step 4
While the mushrooms are cooking beat the eggs together with the milk & Chives.
Step 5
Pour over the cooked mushrooms.
Step 6
Let the eggs settle a bit and then stir every few seconds until the eggs are cooked
Step 7
Serve and I hope enjoy.
Tips
No special items needed.