Name: Whole egg and mushroom scramble with toast
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 large egg whites; 1/2 red bell pepper, diced; 2 oz white button mushrooms, sliced; 3 tbsp yellow onion, finely diced; 2 slices sourdough bread; 1/2 tsp extra virgin olive oil; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

660 calories

Protein: 44g; 27% of calories
Carbs: 86g; 52% of calories
Fat: 15g; 20% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Heat 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. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened and the mushrooms have browned.
While the vegetables cook, whisk the eggs and egg whites in a small bowl with the rest of the salt and the black pepper. Toast the sourdough bread until golden and crisp.
Pour the egg mixture into the skillet with the vegetables. Cook, stirring the eggs gently for 2 to 3 minutes until the eggs are set but still soft. Transfer the scramble to a plate and serve alongside the sourdough toast. Done when set and soft, 160°F.

Nutrition

Ingredients

Instructions

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