Eggs Scrambled with Sautéed Mushrooms and Zucchini

DifficultyEasy
Yield1 servings
Prep5 mins
Cook10 mins

3.0g

Net Carbs

14.4g

Protein

23.7g

Fat

1.0g

Fiber

283

Calories

Eggs Scrambled with Sautéed Mushrooms and Zucchini

Ingredients:

  • 1/2 cup Mushroom Pieces and Stems
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 cup chopped Zucchini
  • 2 large Eggs (Whole)

Directions:

  1. Dice zucchini and slice mushrooms. 
  2. 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. 
  3. Pour in slightly beaten eggs and scramble together with the vegetables until eggs are set.

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