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Scrambled eggs with sautéed mushrooms and a side of turkey bacon
Start your day with a delicious and nutritious meal that will keep you energized and satisfied. Dive into a plate of fluffy scrambled eggs, sautéed mushrooms, and crispy turkey bacon. This low-carb, high-protein recipe is designed for diabetics and perfectly complements the SOZA weightloss program. Get ready to savor the flavors and nourish your body.
Pair this dish with a side of fresh greens or a colorful salad for added vitamins and fiber.
Sprinkle some grated Parmesan cheese on top of the scrambled eggs for an extra burst of flavor.
Enjoy with a cup of herbal tea or a glass of water infused with lemon for a refreshing accompaniment.
2 large eggs
1 cup sliced mushrooms
2-3 slices of turkey bacon
1 tablespoon olive oil
Salt and pepper to taste
Chopped fresh herbs (optional, for garnish)
Heat a non-stick skillet over medium heat and add the turkey bacon. Cook until crisp, then remove from the skillet and set aside on a paper towel to drain excess fat.
In the same skillet, add the olive oil and sliced mushrooms. Sauté the mushrooms until they are tender and slightly browned, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
Crack the eggs into a bowl and whisk them together until well combined. Season with salt and pepper.
Reduce the heat to low and pour the whisked eggs into the skillet. Gently scramble the eggs, stirring frequently, until they are cooked to your desired consistency.
Once the eggs are cooked, return the sautéed mushrooms to the skillet and mix them with the scrambled eggs. Cook for an additional minute to heat the mushrooms.
Transfer the scrambled eggs with mushrooms to a plate. Serve with the turkey bacon on the side.
Garnish with chopped fresh herbs if desired.
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