Name: Sourdough mushroom and pepper scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 large egg; 8 large egg whites; 1/2 red bell pepper, diced; 2.5 oz white button mushrooms, sliced; 1/4 medium yellow onion, finely diced; 1 slice sourdough bread; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

507 calories

Protein: 45g; 36% of calories
Carbs: 53g; 43% of calories
Fat: 12g; 21% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Heat half the olive oil in a 10-inch nonstick skillet over medium heat. Add the onion, bell pepper, and mushrooms with a pinch of the salt, spreading the mushrooms out in the pan. Cook for 6 to 8 minutes, stirring occasionally to let the mushrooms brown, until all vegetables are softened.
While the vegetables cook, whisk the egg and egg whites in a small bowl with the rest of the salt and the black pepper. Toast the sourdough bread until golden.
Push the vegetables to one side of the skillet and add the remaining oil to the cleared space. Pour the egg mixture into the skillet. Cook, stirring the eggs gently for 2 to 3 minutes until the whites are set and the eggs are soft, then fold the vegetables into the eggs. Transfer to a plate and serve with the toast. Done when the whites are set and the yolks are soft.

Nutrition

Ingredients

Instructions

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