This bright scramble is ready in about 20 minutes. It gives you 18 g of protein, a whole serving of greens, and the earthy taste of shiitake mushrooms. Feel free to swap the greens – spinach, kale, or arugula all work great.
Active time: 15 minutes | Total time: 25 minutes
Sunrise Mushroom Egg Scramble
Ingredients
- 8 large eggs
- ¼ cup nonfat milk or unsweetened plant milk
- 2 tsp freshly grated turmeric (or ½ tsp dried)
- ¼ tsp salt, split
- ¼ tsp black pepper, split
- 2 tsp olive oil
- 8 oz sliced shiitake mushrooms
- 2 cups baby spinach, kale or arugula
- 4 slices sprouted whole‑wheat toast
Directions
Whisk the eggs, milk, turmeric, and half of the salt and pepper together in a bowl. Set aside.
Heat olive oil in a non‑stick skillet over medium heat. Add the mushrooms and stir until they release their juices and turn light brown, about 5 minutes. Sprinkle the remaining salt and pepper.
Turn the heat to medium‑low, add the greens, and cook for about a minute until wilted.
Pour the egg mixture over the vegetables. Gently stir with a rubber spatula until the eggs are just set, roughly 2 minutes.
Spoon the scramble onto toasted bread and enjoy right away.
Serves: 4 (one slice of toast and a quarter of the scramble per person)
Nutrition per serving
- Calories: 275
- Total Fat: 12 g (Saturated 3 g)
- Cholesterol: 373 mg
- Sodium: 336 mg
- Carbohydrates: 21 g (Fiber 4 g, Sugar 4 g)
- Protein: 20 g
- Calcium: 9 % DV, Iron: 17 % DV, Potassium: 475 mg, Vitamin D: 25 % DV, Vitamin A: 11 % DV