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  • Herb Scrambled Eggs with Shitake Mushrooms recipe photo

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
 
Print
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
 
Author: Gail Piazza
Recipe type: Phase 1 • Breakfast
Serves: 2
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
  1. Heat the oil over medium heat in a fry pan for 1 minute.
  2. Add the scallions, garlic and mushrooms and cook for two minutes.
  3. Combine the herbs and eggs and mix well with a fork.
  4. Pour the eggs into a fry pan and cook for two minutes mixing with a fork to scramble.
  5. Serve on Brown Rice Pancake.
Notes
Cook’s note: This recipe can also be eaten alone (not on the Brown Rice Pancake).
3.2.2265

 

Tags: shitake mushrooms

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