Scrambled eggs with mushrooms

Name: scrambled eggs with mushrooms
Cook time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Dutch
Ingredients: 1 tray sliced chestnut mushrooms 125 g; 25 g butter; 1 tomato in cubes; 1 teaspoon dried thyme; 2 Eggs; 2 multigrain balls with sunflower seeds or 3 4 slices of peoples bread; 1 bag rucola lettuce 30 g

A tasty Dutch recipe. The vegetarian main course contains the following ingredients: sliced chestnut mushrooms (125 g), butter, tomato (diced), dried thyme, eggs, multigrain balls with sunflower seeds (or 3-4 slices of peoples bread) and rucola lettuce (30 g).

Ingredients

Directions

In frying pan mushrooms in 1 tbsp butter in 3 min.
Tomato with thyme by mushroom scooping.
Bake for another 2 minutes.
Untie eggs with 1 tbsp water.
Pour egg into pan and continue to scoop with spatula until egg is solidified and creamy.
Season scrambled eggs with salt and pepper.
Cut open buns and spread with the rest of butter.
Spread scrambled eggs and arugula over sandwiches (or toasted sandwiches)..

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Nutrition

640Calories

Sodium25% DV605mg

Fat52% DV34g

Protein60% DV30g

Carbs18% DV53g

Fiber44% DV11g

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