Sautéed Mushrooms with Garlic and Scrambled Eggs
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
8 ounces fresh mushrooms, sliced
2 large eggs
1 tablespoon olive oil
2 cloves garlic, minced
Salt and black pepper to taste
Chopped fresh parsley for garnish 
Nutritional Information (per serving)
Calories: 220
Protein: 16 grams
Fat: 18 grams
Total Carbohydrates: 4 grams
Fiber: 1 gram
Net Carbohydrates: 3 grams
Vitamins and Minerals
Vitamin D: 15% DV
Vitamin B12: 10% DV
Selenium: 20% DV
Iron: 6% DV
Potassium: 10% DV
Instructions
Begin by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the sliced mushrooms to the skillet, stirring them occasionally. Cook for about 5 minutes until the mushrooms are golden brown and have released their moisture.
While the mushrooms are cooking, crack the eggs into a mixing bowl. Add a pinch of salt and black pepper to taste, then whisk them together until the mixture is smooth.
After the mushrooms have cooked, add the minced garlic to the skillet. Sauté the mixture for an additional minute, allowing the garlic to become fragrant without burning.
Next, reduce the heat to low and pour the whisked eggs into the skillet, making sure to evenly distribute the eggs over the mushrooms. Allow the eggs to sit for about 30 seconds before stirring gently with a spatula. Cook until the eggs are just set but still creamy, about 2 to 3 minutes.
Once the eggs are cooked to your liking, remove the skillet from the heat. Serve the sautéed mushrooms with scrambled eggs immediately, garnished with chopped fresh parsley for added flavor and color. Enjoy your delicious, diabetic-friendly breakfast!
