November 22, 2019
Scrambled Eggs with Mushrooms and Onions
This breakfast dish is fast, easy, and full of flavor.
Servings: 1
Calories: 451kcal
Ingredients
- 3 eggs
- 2 tablespoons avocado oil divided
- 1/2 cup mushrooms sliced
- 1 green onion sliced
- Salt and pepper to taste
- Fresh herbs of choice optional
Instructions
- Heat a non-stick skillet over medium high heat. When the pan is hot, add one tablespoon of the oil. Add the mushrooms and a pinch of salt (this will help them release their liquid) and cook until they release liquid and begin to brown, about 5-10 minutes. Add the green onions and sauté until tender, another 2 minutes. Reserve the vegetables in a small bowl, without cleaning the pan.
- Add the remaining tablespoon of oil to the pan and then add the eggs, stirring constantly until curds of egg begin to form. At this point, stir less often, gently scraping the bottom and edges of the pan to form large curds of egg. When cooked to your liking, remove from heat and stir in the reserved vegetables. Top with fresh herbs, if desired.
Nutrition Facts
Scrambled Eggs with Mushrooms and Onions
Amount per Serving
Calories
451
% Daily Value*
Fat
41
g
63
%
Saturated Fat
7
g
44
%
Cholesterol
491
mg
164
%
Sodium
192
mg
8
%
Potassium
335
mg
10
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
18
g
36
%
Vitamin A
832
IU
17
%
Vitamin C
3
mg
4
%
Calcium
74
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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