Cheddar & Mushroom Egg Scramble
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.
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