This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I myself prefer my New Zealand eggs for breakfast." -Elizabeth II, Queen of England 1952 - Present
Eggs are good for you. Period. Quit worrying and enjoy them.
You can substitute almost any veggie for the mushrooms but I like the meaty flavor that they bring. Scrambled eggs are especially good with red or green bell peppers or even spinach.
Servings: 2 | Serving size: 2 eggs
Cooking Time: 30 Minutes
This recipe can easily be multiplied. Scrambled Eggs keep O.K. for about 24 hours and make great sandwiches with a bit of mayo, lettuce and tomato. Serve with a slice of whole wheat or gluten-free toast.
Place the egg whites, egg yolk, water and salt in a small mixing bowl and whisk until frothy.
Melt the butter in a small non-stick skillet pan over medium-high heat. Gently sauté the mushrooms until browned. Toss frequently. Cook the mushrooms until they are a dark caramel brown.
Add egg mixture and stir the eggs cooking until firm.
Add fresh ground black pepper to taste and serve.
Serving size: 2 eggs
|Calories 100||Calories from Fat 41|
|% Daily Value|
|Total Fat 4.5g||6%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 1.5g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber <1g||2%|
|Vitamin A 5%||Vitamin C 0%|
|Calcium 3%||Iron 4%|
|Vitamin K 0mcg||Potassium 600mg|