Mushroom and Feta Cheese Scramble
JUST 4 INGREDIENTS to make this tasty, healthy, and hot breakfast – Mushroom and Feta Cheese Scramble! Low-carb and gluten-free!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil, ((or use non-stick spray))
- 5 large eggs, (some eggs have really small yolks so add more if needed)
- 8 oz brown mushrooms like cremini, ( sliced)
- 3 tbsp low fat crumbled feta cheese, (adjust to taste)
- Salt and pepper (to taste (OPTIONAL))
Instructions
- 1
Heat a little oil or use a nonstick oil spray in a medium to large skillet. When the oil is hot enough (using medium heat setting), saute the mushrooms until tender about 5 minutes.
- 2
While you are sauteing the mushrooms, crack the eggs and then whisk them to combine. Season with salt and pepper, if desired. Remember that feta cheese is already salty so adjust to your taste.
- 3
When the mushrooms are done, move them to one side of the pan and then pour in the eggs. Let eggs set for a bit.
- 4
Scramble until the eggs are almost done. Add half of the crumbled feta cheese and continue to cook until the eggs are fully done.
- 5
Serve with the remaining feta cheese on top. Don’t forget the rice!