Herb Scrambled Eggs with Shitake Mushrooms
Posted on
February 20, 2014
at
5:41 pm
by Laura Piazza /
Breakfast, Dairy Free, GAPS, Gluten Free, Grain Free, Low Sugar, Online Exclusive, Paleo, Phase 1, Primal, Recipes, Special Occassion, Specific Carbohydrate Diet, Vegetarian
/ 0
ONLINE EXCLUSIVE: This recipe for Herb Scrambled Eggs with Shitake Mushrooms can top the Brown Rice Pancakes or be eaten alone. When served on the Brown Rice Pancake it makes a wonderful meal that you can serve guests for brunch.
Herb Scrambled Eggs with Shitake Mushrooms
Prep time
Cook time
Total time
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 cup chopped shitake mushrooms
- 2 scallions, white part only, chopped
- 1 small clove of garlic, chopped
- 2 teaspoons of freshly chopped herbs, such as parsley, oregano, tarragon or lemon thyme
- ½ teaspoon salt
- 2 eggs beaten
Instructions
- Heat the oil over medium heat in a fry pan for 1 minute.
- Add the scallions, garlic and mushrooms and cook for two minutes.
- Combine the herbs and eggs and mix well with a fork.
- Pour the eggs into a fry pan and cook for two minutes mixing with a fork to scramble.
- Serve on Brown Rice Pancake.
Notes
Cook’s note: This recipe can also be eaten alone (not on the Brown Rice Pancake).
Tags: shitake mushrooms
