Cheddar & Mushroom Egg Scramble

Rebeka Bergin Rebeka Bergin

    Whisk the Eggs and then stir in the Button Mushrooms, Cheddar Cheese and Sea Salt & Black Pepper.

    In a non-stick pan or skillet, melt 1 teaspoon of Butter (or you can use olive oil) on medium heat and make sure it covers the entire bottom of the pan. Pour in the egg mixture and move it around the pan, using the spatula to lift the egg from the sides and bottom of the pan to create curds.

    Once the eggs are cooked and no liquid remains, take them off of the heat and plate them. Sprinkle with a pinch of Smoked Paprika and Sea Salt & Black Pepper and serve immediately.

Article ID,18326388793,Servings,1,Paper Link,https://paper.dropbox.com/doc/Cheddar-Mushroom-Egg-Scramble--AawA8~_paaWw03nQJJTzQf7kAg-iIBkK76Yh1HXjbUdHBwUt
Day,Breakfast
Calories,248,Macros
Fat,19g,169
Protein,17g,70
Carbohydrates,2g,9
Allergens,Nut-Free,Soy-Free,Gluten Free,Seafood-Free
Suitability,Fat-Loss,Gluten Free,Vegetarian,Keto,Low-Carb

Ingredient,Amount,Style
Large Eggs,2
Cheddar Cheese,2 Tablespoons,grated
Butter,1 Teaspoon
Button Mushrooms,½ Cup,sliced
Smoked Paprika,A Pinch
Sea Salt & Black Pepper,A Pinch
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.