By Maisie St.+James
Clean and slice the shiitake mushrooms thinly, and set aside.
Heat a non-stick pan over medium heat and add 1 teaspoon of coconut oil.
Add the grated ginger to the pan and sauté for about 30 seconds until fragrant.
Add the sliced shiitake mushrooms to the pan and sauté for 3-4 minutes until they are soft.
Toss in the baby spinach and cook for another 1-2 minutes until wilted. Season with a pinch of salt and pepper to taste.
In a bowl, whisk together 3 large eggs and add 1 teaspoon of coconut aminos. Mix until well combined.
Pour the egg mixture into the pan with the vegetables. Cook gently, stirring slowly and continuously, until the eggs are softly scrambled, about 2-3 minutes.
Remove from heat, sprinkle the thinly sliced scallion over the top, and mix gently to combine.
Serve immediately on a plate, garnished with additional scallions if desired.
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By Maisie St.+James
This Breakfast Asian Eggs Vegetarian recipe is ready in 15 minutes and features large eggs, baby spinach, shiitake mushrooms and other delicious ingredients. Contains 240 calories total.
Clean and slice the shiitake mushrooms thinly, and set aside.
Heat a non-stick pan over medium heat and add 1 teaspoon of coconut oil.
Add the grated ginger to the pan and sauté for about 30 seconds until fragrant.
Add the sliced shiitake mushrooms to the pan and sauté for 3-4 minutes until they are soft.
Toss in the baby spinach and cook for another 1-2 minutes until wilted. Season with a pinch of salt and pepper to taste.
In a bowl, whisk together 3 large eggs and add 1 teaspoon of coconut aminos. Mix until well combined.
Pour the egg mixture into the pan with the vegetables. Cook gently, stirring slowly and continuously, until the eggs are softly scrambled, about 2-3 minutes.
Remove from heat, sprinkle the thinly sliced scallion over the top, and mix gently to combine.
Serve immediately on a plate, garnished with additional scallions if desired.
Calories per Serving: 240
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