Egg with Tomato with a side of Garlic Portabella Mushroom, a delicious, and healthy breakfast without any guilt from eating bad carbs.
Ditch that bread this morning! It is time to go back to eating healthy. Can you promise that you will do your best to eat fewer carbs or starch every day? I can! I just started. After eating so much food and enjoying so many desserts during the holiday, all I can do is wait for my next chance to cheat, eat whatever I want for one day, and not worry about anything. Sounds like a plan to me!
Let’s start with Scrambled Egg with Tomato with a side of Garlic Portabella Mushroom. I know mushrooms are expensive, but think about all the great benefits. Read this article http://www.medicalnewstoday.com/articles/278858.php and come back to start cooking with me.
- Egg s
- salt and pepper to taste
- Portabella mushrooms large or small caps cleaned and sliced
- Salt and pepper to taste
- Water or lemon juice
- Unsalted butter
- In a frying pan, fry tomato in butter and add eggs. Cook eggs to your liking. In another pan, add butter, garlic, mushroom slices, salt and pepper. Cook mushroom on low heat stirring occasionally to avoid sticking. Add a little of water or lemon juice if necessary. Place both dishes on a plate and enjoy!
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.