YOUR SOLIN GENERATED RECIPE
Egg and Goat Cheese Scramble with Sautéed Mushrooms and Sourdough Toast
Begin your morning with a savory scramble featuring fluffy eggs, creamy goat cheese, and earthy sautéed mushrooms paired with a crisp slice of toasted sourdough bread and a burst of freshness from diced tomatoes. This comforting yet balanced plate is perfect to energize your day while keeping you within your specific protein and calorie goals.
INGREDIENTS
3 large Eggs
1 oz Goat Cheese
1 cup sliced Mushrooms
1/2 medium Tomato (diced)
1 slice Sourdough Bread
PREPARATION
Preheat a non-stick skillet over medium heat.
Crack the eggs into a bowl, lightly whisk them until blended, and season with a pinch of salt and pepper.
Add the sliced mushrooms to the skillet with a light spray of cooking oil or a teaspoon of olive oil. Sauté until they soften and lightly brown, about 3-4 minutes.
Lower the heat to medium-low. Pour the whisked eggs into the skillet with mushrooms.
Gently stir the eggs as they begin to set, then crumble the goat cheese over the mixture along with the diced tomato.
Continue gently stirring until the eggs are softly scrambled and the goat cheese slightly melts, about 2-3 minutes.
While the scramble is finishing, toast the sourdough bread until it turns golden and crisp.
Plate the scramble alongside the toasted sourdough bread and serve immediately.