Scrambled eggs with sautéed mushrooms and peppers are topped with Parmesan cheese and fresh cut green onions. Delicious, fast, easy, and oh-so keto.
Serving: 1
Ingredients:
·
1 tbsp butter
·
1 oz. mushrooms, sliced
·
3 eggs
·
1 oz. green bell peppers, diced salt
and ground black pepper
·
¼
cup parmesan cheese, shredded
·
½
(1/4 oz.) scallion, chopped
Instructions:
1.
Heat the butter in a large frying pan
on medium heat. Add the sliced mushrooms, chopped green bell peppers, season
with salt and pepper, and fry until soft.
2.
Crack the eggs straight into the pan
and stir right away so everything gets well incorporated.
3.
Move spatula across bottom and side of
the skillet to form large, soft curds. Cook until no visible liquid egg
remains, but the eggs are not dry.
4.
Put the scramble on a plate and top
with shredded parmesan and scallions.
Tip:
Use a Microplane
to grate the parmesan cheese even finer for an even fluffier result. If you
prefer to mix the parmesan cheese into the scramble, this is also a tasty
option.
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