Free Healthy Recipe - Scrambled Eggs with Mushrooms and Chives

Low fat, Low GI, Low sugar

This recipe was supplied by The Australian Mushroom Growers Association and modified to reduce the fat content.

Ingredients

8 flat mushrooms about 60g each

2 tbsp extra virgin olive oil

6 eggs

½ cup skimmed milk

¹/3 bunch fresh chives

4 slices wholegrain sourdough bread

2 pinch sea salt

cracked black pepper

Method

Preheat a grill on high heat. Line a baking tray with baking paper.

Place mushrooms onto baking tray and brush both sides with olive oil. Place under grill and cook for 2-3 minutes on each side or until just tender.

Meanwhile, place eggs, milk, chives and salt and pepper into a medium bowl. Whisk until well combined.

Heat 1 tbs olive oil in a non-stick frying pan over medium heat. When the oil is hot, add egg mixture and cook for 2-3 minutes or until egg just starts to set. Stir gently and cook a further 1-2 minutes or until cooked to your liking.

To serve, place 2 mushrooms onto each serving plate. Top with scrambled eggs. Season with salt and pepper and serve with toasted sourdough.

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	10 mins
Ready in:	4 mins
Suitable for:
Breakfast

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Nutritional Information - Per Serve
Kj	1618 kj
Calories	387 kcal
Fat	18.7 g
Saturated Fat	3.8 g
Total Carbohydrate	37.8 g
Total Protein	20.8 g
Fibre	3.2 g

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