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Scrambled Eggs with Mushrooms and Cottage Cheese
Scrambled Eggs Mushrooms
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Breakfast
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Breakfast
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Scrambled Eggs Mushrooms
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place a large skillet over medium-high heat. Let the olive oil heat in the pan. Sauté the finely chopped onions in the oil until they become translucent. Drop in the sliced mushrooms and let it simmer until the liquid in the pan evaporates. Stir well with oregano, pepper, and salt. Put aside.
  2. Beat the eggs in a bowl. Flavor with a dash of salt and pepper enough to taste. Fry in the skillet and fold with a wooden spoon for a minute until slightly underdone.
  3. Transfer to a serving plate with the mushrooms and a quarter cup of cottage cheese. Enjoy!
    Perfect Scrambled Eggs
Recipe Notes

Nutrition information per serving: Kcal: 210, Protein: 9 g, Total Carb: 3g, Net Carbs: 2.5 g Fats: 18.8g

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