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Egg Scramble

Egg Scramble
10 MINUTES
This wholesome and nutritious dish starts with a fluffy bed of scrambled eggs, cooked to perfection. The eggs are then combined with an array of colourful vegetables, adding both flavour and texture to the dish. The mixture is lightly seasoned, providing just the right amount of flavour without overpowering the natural taste of the ingredients. Whether enjoyed for breakfast, lunch or dinner, this egg scramble is the ultimate ketogenic recipe that is high in healthy fats and low in carbs, while still providing the essential nutrients your body needs to thrive.
Ingredients:
 
30g Tomatoes
 
1 tbsp Mushrooms
 
1 tbsp Olive Oil
 
2 Egg(s)
 
1 pinch Salt
 
1 pinch Ground Black Pepper
 
3 tbsp Cheddar Cheese
Nutritional Information
484
Calories
4g
Carbs
40g
Fat
26g
Protein
Instructions:
1.

Heat the olive oil in a frying pan over medium heat

Add the sliced mushrooms, chopped tomato, season with salt and ground black pepper, and fry until soft

2.

Crack the eggs straight into the pan and stir right away so everything gets well incorporated

3.

Cook until no visible liquid egg remains, but the eggs are not dry

4.

Put the egg scramble on a plate and top with grated cheddar cheese

Enjoy!