Eggs Scrambled with Sautéed Mushrooms and Zucchini
3.0g
Net Carbs
14.4g
Protein
23.7g
Fat
1.0g
Fiber
283
Calories
Ingredients:
- 1/2 cup Mushroom Pieces and Stems
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 cup chopped Zucchini
- 2 large Eggs (Whole)
Directions:
- Dice zucchini and slice mushrooms.
- In a small non-stick skillet, saute the zucchini and mushrooms in the olive oil until softened, about 5 minutes. Season with salt and freshly ground black pepper.
- Pour in slightly beaten eggs and scramble together with the vegetables until eggs are set.
