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
Calories: 451kcal | Carbohydrates: 3g | Protein: 18g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 491mg | Sodium: 192mg | Potassium: 335mg | Fiber: 1g | Sugar: 2g | Vitamin A: 832IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 3mg