Introducing a delightful Mushroom Scrambled Eggs recipe tailored for those mindful of their dietary needs, particularly suitable for individuals managing diabetes. Bursting with flavor and nutritional goodness, this breakfast option is a delicious and protein-packed way to kickstart your day. Boasting an impressive 11 grams of protein, these Scrambled Eggs promise a satisfying and energizing start.
What sets this recipe apart is its diabetes-friendly focus, ensuring a mindful approach to carbohydrate intake. The inclusion of non-starchy vegetables such as mushrooms, green onions, and tomatoes not only enhances the dish’s taste but also introduces vibrant colors without adding excessive carbs. It’s a nutritious twist to your morning routine, promoting a balance between flavor and health. The versatility of this Scrambled Eggs recipe allows for a delightful culinary experience, meeting both taste and nutritional considerations.
This Mushroom Scrambled Eggs variation stands out as a personal favorite, celebrated for its simplicity and ease of preparation. Whether opting for the earthy notes of regular white or brown button mushrooms or indulging in the richness of wild mushrooms, this recipe provides a versatile canvas for your breakfast preferences. Embrace a wholesome start to your day with this diabetic-friendly Mushroom Scrambled Eggs, combining taste and nutrition seamlessly.Print
Mushroom Scrambled Eggs
With 11 grams of protein, Mushroom Scrambled Eggs is a great way to start your day. Nonstarchy veggies — mushrooms, green onions, and tomatoes — add flavor and color without carbs. This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.
- Prep Time: :10
- Cook Time: :10
- Total Time: :20
- Yield: 4 1x
- Category: Breakfast
- Method: Stovetop
- Nonstick cooking spray
- 1/2 cup sliced fresh mushrooms
- 1/4 cup thinly sliced green onions
- 1 teaspoon cooking oil
- 1 8 – ounce carton refrigerated or frozen egg product, thawed, or 4 eggs, beaten
- 1/4 cup fat-free milk
- 1/8 teaspoon ground black pepper
- 1/2 cup shredded reduced-fat cheddar cheese (2 ounces) or 1/4 cup crumbled feta or blue cheese (2 ounces)
- 1 slice turkey bacon or bacon, crisp-cooked and crumbled
- 8 grape or cherry tomatoes, halved
- Coat an unheated large nonstick skillet with nonstick cooking spay. Preheat skillet over medium heat. Add mushrooms and green onions. Cook and stir for 5 to 7 minutes or until vegetables are tender. Stir in oil.
- In a medium bowl, stir together egg, milk, and pepper. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
- Sprinkle with cheese and bacon. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.
- To serve, top with tomatoes.
- Servings Per Recipe: 4
- PER SERVING: 102 cal., 5 g total fat (2 g sat. fat), 13 mg chol., 286 mg sodium, 5 g carb. (1 g fiber), 11 g protein
- Diabetic Exchange: Lean Meat (d.e): 1.5; Vegetables (d.e): 0.5; Fat (d.e): 1
Keywords: Mushroom Scrambled Eggs