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Mushroom Scrambled Eggs
- 1 Tbsp coconut oil
- 300g button mushrooms, cut into halves or quarters (about 3 cups)
- 1/2 zucchini, diced
- 1/2 broccoli head, diced
- 2 eggs
- 1/2 an avocado
- 1/4 cup broccoli sprouts
- Fermented veg to serve
- Heat the coconut oil in a medium fry pan and saute the mushrooms and zucchini. Once browned, add the broccoli and cook for 30 seconds.
- In a small bowl whisk the two eggs with a fork and pour into the pan. Scramble the eggs until JUST cooked. (you don’t want to cook the eggs too much or it damages the fat)
- Serve with avocado, broccoli sprouts and fermented veg! oh and lots of salt and pepper!