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Scrambled Eggs with Mushrooms and Basil

QUICK FACTS

  PREPARATION TIME
10 min (for 4 serves)

 
  COOKING TIME
10 min (for 4 serves)
  BREAKFAST
Egg
 

SUMMARY

 

Simple yet satisfyingly good for breakfast or lunch. If you don't have much time to eat, simply grab a pita bread (wholegrain), roll it up and you have a meal on the go!

INGREDIENTS

3.00 onion (267 g)
  onion, sliced
6.00 clove (18 g)
  garlic, minced
6.00 tomato (1,002 g)
  tomatoes, chopped
0.75 cup (20 g)
  fresh basil, torn
12.00 egg (444 g)
  eggs
1,350 g
  button mushrooms, sliced
3.00 tablespoon (41 g)
  olive oil
3 g
  sea salt
3 g
  black pepper, ground
 

METHOD

1. Beat eggs in a medium bowl. Season with salt and pepper to taste

2. Heat oil in a skillet or non-stick pan over medium-high heat. Stir-fry onion and garlic until fragrant and onion becomes translucent.

3. Add tomatoes, mushrooms, and basil. Cook, stirring  for 5 minutes or until tomatoes are tender.

4. Add eggs and cook for another 2-3 minutes. Remove from heat.

5. Transfer into a serving dish. Garnish with basil leaves, if desired.

6. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
441.1 kJ  (105.4 kcal)
Protein:
8.4 g
Total Fat:
4.1 g
-Saturated:
1.6 g
-Mono-Unsaturated:
1.2 g
-Poly-Unsaturated:
0.5 g
Total Carbs:
4.0 g
-Complex Carbs:
0.2 g
-Sugar:
3.7 g
Fibre:
6.0 g
Water:
232.5 mL
Alcohol:
0.0 g
Cholesterol:
136.2 mg
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