Scrambled Eggs with Parsley Mushrooms

Ingredients

• Egg2 count (110 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Place a pan over high heat. Meanwhile, beat the eggs and season with salt and pepper.

2. 2

   Step 2

   Add half of the oil to the pan, lower the heat to medium and add the eggs.

3. 3

   Step 3

   After 30 seconds, start stirring with the spatula constantly until it sets. This will take between 3 and 5 minutes.

4. 4

   Step 4

   Separately, chop the garlic and slice the mushrooms.

5. 5

   Step 5

   Heat the remaining oil in another frying pan over medium heat.

6. 6

   Step 6

   Once heated, add the mushrooms and garlic and stir-fry for about 5 minutes. Stir in the mushrooms from time to time.

7. 7

   Step 7

   Season with salt and pepper to taste and remove from heat. Separately, chop the parsley.

8. 8

   Step 8

   In a plate place the scrambled egg with mushrooms. Add the chopped parsley and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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