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Mushroom Scrambled Eggs

Mushroom Scrambled Eggs
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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.

Ingredients

Units Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. To serve, top with tomatoes.

Notes

  • 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

Find it online: https://goingmywayz.com/mushroom-scrambled-eggs/