Scrambled Eggs
Servings
2Serving size
2 eggsThis recipe can easily be multiplied. Scrambled Eggs keep O.K. for about 24 hours and make great sandwiches with a bit of mayo, lettuce and tomato. Serve with a slice of whole wheat or gluten-free toast.
Ingredients
| 3 large Egg white(s) |
| 1 large Egg yolk(s) |
| 2 Tbsp Water |
| 1/8 tsp. Salt |
| 1 tsp.. Unsalted butter |
| 8 ounces Crimini mushrooms (sliceed) |
| 1 to taste Black pepper |
Instructions
Melt the butter in a small non-stick skillet pan over medium-high heat. Gently sauté the mushrooms until browned. Toss frequently. Cook the mushrooms until they are a dark caramel brown.
Add egg mixture and stir the eggs, cooking until firm.
Add fresh ground black pepper to taste and serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Eggs are good for you. Period. Quit worrying and enjoy them.
You can substitute almost any veggie for the mushrooms but I like the meaty flavor that they bring. Scrambled eggs are especially good with red or green bell peppers or even spinach.