Scrambled Eggs with Mushrooms

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Servings: 4 Prep: 20 min Dairy Free Gluten Free Paleo Cook for One No Leftover Simple Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Ingredients

2 tablespoons extra virgin olive oil

4 ounces sliced cremini mushrooms

8 eggs

½ cup water

¾ teaspoon sea salt

ground black pepper, to taste

1. Heat the oil. Add the mushrooms and sauté until it's browned.

2. Whisk eggs, water, salt and pepper in bowl until uniform.

3. Pour in the egg mixture.

4. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.

5. Remove from heat while eggs are still slightly runny as they will continue to cook in the pan for another minute or two.

Per serving

5516

Cal

Carbs

640g

Fat

13g

Protein

Carbs 0%

Fat 99%

Protein 1%