Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"I myself prefer my New Zealand eggs for breakfast." -Elizabeth II, Queen of England 1952 - Present
Eggs are good for you. Period. Quit worrying and enjoy them.
You can substitute almost any veggie for the mushrooms but I like the meaty flavor that they bring. Scrambled eggs are especially good with red or green bell peppers or even spinach.
Servings: 2 | Serving size: 2 eggs
Cooking Time: 30 Minutes
This recipe can easily be multiplied. Scrambled Eggs keep O.K. for about 24 hours and make great sandwiches with a bit of mayo, lettuce and tomato. Serve with a slice of whole wheat or gluten-free toast.
Place the egg whites, egg yolk, water and salt in a small mixing bowl and whisk until frothy.
Melt the butter in a small non-stick skillet pan over medium-high heat. Gently sauté the mushrooms until browned. Toss frequently. Cook the mushrooms until they are a dark caramel brown.
Add egg mixture and stir the eggs cooking until firm.
Add fresh ground black pepper to taste and serve.
Nutrition Facts
Serving size: 2 eggs
Servings: 2
Amount Per Serving
Calories 100 | Calories from Fat 41 |
% Daily Value |
Total Fat 4.5g | 6% |
Saturated Fat 2g | 10% |
Monounsaturated Fat 1.5g | |
Trans Fat 0g | |
Cholesterol 95mg | 32% |
Sodium 240mg | 10% |
Total Carbohydrates 6g | 2% |
Dietary Fiber <1g | 2% |
Sugars 2g | |
Protein 10g |
Vitamin A 5% | Vitamin C 0% |
Calcium 3% | Iron 4% |
Vitamin K 0mcg | Potassium 600mg |