May 23rd, 2008
Mushroom and Garlic Scramble with Fresh Parsley
I just had this for breakfast today. It was filling and low in carbohydrates. I think scrambles are easier than omelets but if you would like to turn this into an omelet prepare the sauteed mushrooms and garlic separately and then follow the procedure for making an omelet. For now, I’ll explain to you the scramble version in more detail.
Ingredients:
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
1 cup sliced mushrooms
1 teaspoon dried oregano
2 eggs, beaten
salt and pepper to taste
2 tablespoons fresh, chopped parsley
grated Parmesan cheese to finish it off
Set a fry pan to medium and let it heat for about a minute. Add olive oil, mushrooms, and garlic. Sautee until the mushrooms are soft. Add scrambled egg, fresh parsley, salt, and pepper. Prepare as you would scrambled eggs. Everyone likes them differently. I like mine a little firmer than usual. Transfer to a plate and top with Parmesan cheese.
