YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Mushrooms and Black Rice
Soft-scrambled eggs and egg whites folded with earthy sautéed mushrooms, served over a bed of nutty black rice with a sprinkle of fresh chives.
INGREDIENTS
2 Large Eggs
1/2 cup Liquid Egg Whites
1/4 cup Cooked Black Rice
1 cup Sliced White Button Mushrooms
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 3-5 minutes until they are tender and lightly browned.
While the mushrooms cook, whisk the whole eggs and egg whites together in a small bowl until well combined.
Lower the heat slightly and pour the egg mixture into the skillet with the mushrooms.
Gently stir the eggs with a spatula, folding them over until they are soft-scrambled and just set.
Place the warm cooked black rice into a serving bowl and top with the mushroom and egg scramble.
Season with a pinch of sea salt and black pepper before serving.