scrambled eggs

Scrambled eggs with mushroom and spring onions


Scrambled eggs recipe; my healthy, high in protein, good fats and low in carbs breakfast. Eggs are a great source of proteins and rich in vitamin B12, B2 and D. This breakfast recipe is easy to make and great if you are planning relaxing and lazy morning.

Prep time: 10min  |  Cooking time: 5min  |  Serving: 1
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1 large egg

2 organic mushrooms

2 spring onions

1 small tomato

1/2 fresh avocado

1/2tsp coconut oil

1tbsp alfalfa sprouts

salte & black pepper


Start with chopping spring onions and slicing mushrooms.

Arrange sliced avocado and tomato on the medium plate. Top the tomato with spring onions and add salt and fresh black pepper.

On the small dying pan over a medium heat melt coconut oil and add mushrooms, fry them until golden brown.

Add spring onions and fry them with mushrooms for another 2 minutes.

Add in the eggs and stir constantly. Cook the scrambled eggs slowly for approx. 5 minutes.

Serve the scrambled eggs with arranged on the medium plate avocado and tomato and sprinkle of alfalfa sprouts.

Enjoy your breakfast with organic coffee with soya milk.

Nutritional Estimates Per Serving

Calories: 164

Total fat: 12g

Total carbs: 7g

Fiber: 4g

Protein: 9g