Loading...
I used to squirm at the idea of putting garlic anywhere near my eggs, I just couldn’t imagine it tasting good at all, but today I finally plucked up the courage to try it and oh me oh my I’m addicted!
Clean Eating Garlic Mushroom Scrambled Eggs are so delicious I could eat them for breakfast everyday for a week! They would go perfectly with some Clean Eating Baked Beans or to add a little extra goodness, you could toss in a handful of baby spinach leaves.
Clean Eating Garlic Mushroom Scrambled Eggs
By Published:
- Yield: 1 Servings
- Prep:
- Cook:
- Ready In:
Clean Eating Garlic Mushroom Scrambled Eggs are so delicious I could eat them for breakfast everyday for a week! They would go perfectly with some Clean Eating Baked Beans or to add a little extra goodness, you could toss in a handful of baby spinach leaves.
Ingredients
- 1/4 teaspoon Olive Oil
- 1 whole Egg
- 2 Egg Whites
- 1/2 Garlic Clove
- 2 large Closed Cup Mushrooms or 3 - 4 small
Instructions
- In a bowl or jug, whisk together the egg and egg whites until combined.
- Mince or finely grate the garlic and add it to the egg mixture. Stir to combine.
- Clean and slice up the mushrooms.
- Pour the olive oil into a non stick pan and turn on the heat to medium.
- Add the mushrooms to the pan and cook over a medium/low heat for about 5 minutes (stirring occasionally), until the mushrooms are golden brown.
- Once the mushrooms are cooked, remove them from the pan and set aside in a bowl.
- If the pan is dry, add another 1/4 teaspoon of olive oil and turn on the heat to high.
- Once hot, add the egg and garlic mixture and turn the heat to low.
- Allow the egg to cook for about 30 seconds before you start to stir/scramble.
- Keep stirring until the eggs are cooked, then add the mushrooms back into the pan and stir to combine.
- Serve and enjoy.
