Name: Mushroom and Egg Scramble with Herbs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup egg whites; 2 cup raw cremini mushrooms; 1 tbsp ghee; 1 oz feta cheese; 1 tbsp fresh chives; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Nutrition

Per serving

550 calories

Protein: 48g; 34% of calories
Carbs: 14g; 10% of calories
Fat: 36g; 57% of calories

Instructions

Prep 10 min · Cook 10 min

Clean and slice the mushrooms; mince the garlic and finely chop the chives and parsley.
In a medium bowl, whisk together the eggs, egg whites, sea salt, and black pepper until well combined.
Melt the ghee in a large non-stick skillet over medium-high heat.
Add the mushrooms to the skillet and sauté for 5-7 minutes until they are golden brown and their moisture has evaporated.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Reduce the heat to medium-low and pour the egg mixture over the mushrooms.
Use a spatula to gently push the eggs from the edges toward the center, creating soft, fluffy curds.
Just before the eggs are fully set, fold in the fresh herbs and crumbled feta cheese, then remove from heat and serve immediately.

Nutrition

Ingredients

Instructions

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