By JLuke Morris
Crack the eggs into a bowl. Add salt and pepper, then whisk until well combined.
Heat the ghee or avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are golden brown and tender, about 3-4 minutes.
Pour the beaten eggs evenly over the sautéed mushrooms in the skillet.
Sprinkle chopped fresh chives and parsley over the egg mixture.
Cook the omelette until the edges begin to set, gently lifting the edges with a spatula to let the uncooked eggs flow underneath.
Once the bottom is set and the top is slightly runny, fold the omelette in half and cook for an additional minute.
Slide the omelette onto a plate and serve immediately while hot.
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This Breakfast Low Carb Vegetarian recipe is ready in 15 minutes and features large eggs, sliced mushrooms, ghee or avocado oil and other delicious ingredients. Contains 230 calories total.
Crack the eggs into a bowl. Add salt and pepper, then whisk until well combined.
Heat the ghee or avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are golden brown and tender, about 3-4 minutes.
Pour the beaten eggs evenly over the sautéed mushrooms in the skillet.
Sprinkle chopped fresh chives and parsley over the egg mixture.
Cook the omelette until the edges begin to set, gently lifting the edges with a spatula to let the uncooked eggs flow underneath.
Once the bottom is set and the top is slightly runny, fold the omelette in half and cook for an additional minute.
Slide the omelette onto a plate and serve immediately while hot.
Calories per Serving: 230
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