Scrambled Eggs with Mushrooms and Tortillas

Ingredients

• Corn Tortilla3 medium (90 g)
• Egg2 medium (100 g)
• Mushrooms1/2 cup (35 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Heat half the oil in a pan over medium-high heat. In the meantime, wash and slice the mushrooms.

2. 2

   Step 2

   Once heated, add and stir-fry over medium heat for 4-5 minutes until tender. Season with salt and pepper to taste and set aside.

3. 3

   Step 3

   At the same time, heat another pan over high heat. In the meantime, beat the eggs and season with salt and pepper.

4. 4

   Step 4

   Add the remaining oil to the pan, lower the heat over medium and add the beaten eggs.

5. 5

   Step 5

   After 30 seconds, stir constantly using a spatula until it sets. This will take 3-5 minutes.

6. 6

   Step 6

   Serve the scrambled eggs with mushrooms and cheese on a plate. Sprinkle with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Mushrooms and Tortillas can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.