Name: Mushroom and pepper egg scramble
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 large egg whites; 1/4 red bell pepper, diced; 2.5 oz cremini mushrooms, sliced; 1/4 medium yellow onion, diced; 1 tsp extra virgin olive oil; 2 slices sourdough bread; 1/2 tsp avocado oil; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

675 calories

Protein: 41g; 24% of calories
Carbs: 84g; 50% of calories
Fat: 19g; 26% of calories

Instructions

Prep 15 min · Cook 10 min

In a small bowl, whisk together the whole eggs and egg whites. Season with half the salt and all of the black pepper.
Heat a nonstick skillet over medium heat with the olive oil. Add the onion, bell pepper, and mushrooms with the remaining salt. Cook for 8 to 10 minutes, stirring occasionally, until the mushroom liquid has evaporated and the onions are golden at the edges.
Pour the egg mixture into the skillet. Reduce heat to medium-low. Cook for 3 to 4 minutes, stirring gently and constantly, until the eggs are set and opaque in the center. Done when opaque and set, 160°F.
While the eggs finish, toast the sourdough until golden. Brush the hot toast with the avocado oil. Serve the scramble alongside the sourdough toast.

Nutrition

Ingredients

Instructions

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