By Brittanie Peterson
Crack the 3 large eggs into a bowl. Add 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Whisk the eggs until they are well combined and a bit frothy.
Heat 1 teaspoon of butter or olive oil in a non-stick skillet over medium heat.
Add the 1/2 cup of sliced mushrooms to the skillet. Sauté for about 3-4 minutes or until they are soft and slightly golden. Remove the mushrooms from the skillet and set aside.
Reduce the skillet heat to low. Pour the whisked eggs into the same skillet. Stir continuously with a spatula, gently pulling them across the pan to form soft curds.
When the eggs are almost cooked, but still a little runny (after about 3-5 minutes), add the sautéed mushrooms back to the skillet and mix gently.
Toast the 2 slices of whole-grain bread until golden brown. You can use a toaster or a skillet for this.
Serve the scrambled eggs and mushrooms over the whole-grain toast. Sprinkle with 1 tablespoon of chopped fresh herbs (chives or parsley) just before serving.
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By Brittanie Peterson
This Breakfast Vegetarian Easy Recipes recipe is ready in 15 minutes and features large eggs, sliced mushrooms, butter or olive oil and other delicious ingredients. Contains 405 calories total.
Crack the 3 large eggs into a bowl. Add 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Whisk the eggs until they are well combined and a bit frothy.
Heat 1 teaspoon of butter or olive oil in a non-stick skillet over medium heat.
Add the 1/2 cup of sliced mushrooms to the skillet. Sauté for about 3-4 minutes or until they are soft and slightly golden. Remove the mushrooms from the skillet and set aside.
Reduce the skillet heat to low. Pour the whisked eggs into the same skillet. Stir continuously with a spatula, gently pulling them across the pan to form soft curds.
When the eggs are almost cooked, but still a little runny (after about 3-5 minutes), add the sautéed mushrooms back to the skillet and mix gently.
Toast the 2 slices of whole-grain bread until golden brown. You can use a toaster or a skillet for this.
Serve the scrambled eggs and mushrooms over the whole-grain toast. Sprinkle with 1 tablespoon of chopped fresh herbs (chives or parsley) just before serving.
Calories per Serving: 405
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