We love eggs for breakfast. But sometimes, the same old, same old style can get really boring. So, rummaging in the fridge one breakfast morning, I looked around to see what I can use with eggs. I saw some mushrooms and I always pair them with eggs. But I have half a tub of feta cheese that still needed to be used. So there goes, instead of the usual cheddar cheese on my omelette and scramble I thought why not feta instead. So here’s an easy breakfast scramble that just works so well together! Let’s have a great start to our morning!
A little olive oil (about 2 Tbsp) or non-stick spray
5 large eggs (some eggs have really small yolks so add more if needed)
8 oz mushrooms sliced
2-3 tablespoons low fat crumbled feta (I had the flavored one but it doesn’t matter really)
Salt and pepper, to taste
Heat a little oil or use a nonstick oil spray in a medium to large skillet. When the oil is hot enough, saute the mushrooms until tender about 5 minutes.
While you are sauteeing the mushrooms, crack the eggs and then whisk them to combine. Season with salt and pepper. When the mushrooms are done, move them to one side of the pan and then pour in the eggs. Let them set for a bit.
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