Scrambled Eggs with Mushrooms

A simple, easy, protein-packed hot breakfast you can make any day of the week. Takes just a few minutes, using basic ingredients.

Jill Reid | Kitchen Spirit

4 – Free-range organic eggs
Coarse Ground Black Pepper
Pink Himalayan Salt
Organic dried cilantro
1/3 cup filtered water
½ cup sliced mushrooms
2-tabs grass-fed butter

Crack the eggs in a bowl and add filtered water, pepper, and salt ( just a light sprinkle). Break yolks with fork and “whisk” until combined.

Heat butter in small pan over medium high heat. When about half melted, add sliced mushrooms and saute. When the mushrooms are soft, add egg mixture and sprinkle with cilantro. Reduce heat to medium and let the eggs simmer for a few minutes, then stir occasionally, folding until cooked through.

Told you it was simple . . .

Serve with a side of sliced bananas or piece of toasted gluten-free bread.  You can also dress up the eggs with onion, light cheese, or salsa.

This recipe feeds 2-4 people and stores easily in the fridge for next time!

Here are my “must-haves” in preparing this recipe. Store leftovers in a glass container in your fridge and reheat on medium in the microwave. Use organic spices and ingredients whenever possible for a cleaner, healthier meal! You can find these items on Amazon – just click on the photos below for more info.

These glass storage containers have snap-on lids with vents!

Available from Amazon

Pink Himalayan Salt

Available from Amazon

Dried Organic Cilantro

Available from Amazon