Wednesday, September 29, 2010

Scrambled Eggs with Mushrooms and Onions

This is a great example of a low carb breakfast that I enjoy as often as I have time to make it...

Scrambled Eggs with Mushrooms and Onions
1 Serving
1 Tablespoon butter divided in half
4 Baby Bella mushrooms
1/2 Medium onion
1 teaspoon Soy or Tamari  Sauce (optional)
3 eggs
Salt (optional)

1) Slice mushrooms and onions and saute in 1/2 Tablespoon butter in a small nonstick or cast iron pan.
2) When nearly soft add the Soy or Tamari Sauce and cook a couple of minutes longer.
3) Remove from pan and reserve in a small bowl.
4) Add other 1/2 Tablespoon butter in pan and scramble the 3 eggs using a pinch of salt if desired.
5) Arrange eggs on plate and top with reserved mushrooms and onions.

This is more of a Somersizing (pro/fat) recipe and easy to tweak with more or less ingredients and other veggie additions possible.  I added a whole chopped tomato with a little salt (we use Real Salt) for a nice filling breakfast. 

Note:  Mushrooms are not a Biblically correct food.

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