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Cheesy Scrambled Eggs with Mushrooms and Peppers

average rating is 3 out of 5, based on 150 votes

Serve this hearty dish with a side of fresh spinach or arugula for an added boost of vitamins and minerals. You can also enjoy it with a slice of whole-grain toast or a dollop of Greek yogurt for a complete and balanced breakfast.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb high-protein Soza weight loss Diabetic-friendly Breakfast recipe Scrambled eggs Mushrooms Peppers Nutritious meal Energy-boosting

Ingredients

- 4 large eggs (organic, if possible)

- 1 cup sliced mushrooms (portobello, cremini, or shiitake)

- 1/2 cup diced bell peppers (assorted colors)

- 1/4 cup shredded full-fat cheese (cheddar, mozzarella, or Swiss)

- 2 tablespoons butter or olive oil (organic, if possible)

- Salt and pepper, to taste

- Chopped fresh parsley or chives for garnish

Directions

1. Heat a skillet over medium heat and add the butter or olive oil.

2. Add the sliced mushrooms and diced bell peppers to the skillet. Sauté for about 3-4 minutes until they start to soften.

3. In a bowl, whisk the eggs together until well beaten. Pour the eggs into the skillet with the mushrooms and peppers.

4. Gently scramble the eggs, stirring occasionally, until they start to set but are still slightly runny.

5. Sprinkle the shredded cheese over the scrambled eggs and continue to cook, stirring gently, until the eggs are cooked to your desired consistency and the cheese is melted.

6. Season with salt and pepper to taste.

7. Remove from heat and garnish with chopped fresh parsley or chives.

8. Serve the cheesy scrambled eggs with mushrooms and peppers warm and enjoy a satisfying and protein-rich breakfast.