Directions:
- In a large nonstick skillet over medium-low heat, melt the butter.
- When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
- Add in parsley, thyme, and garlic; saute 1 minute.
- Sprinkle with salt and pepper to taste.
- Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
- Serve immediately with toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.5 Kcal (1028 kJ) | ||
| Calories from fat | 166.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.55g | 29% | |
|---|---|---|---|
| Cholesterol | 392.35mg | 131% | |
| Sodium | 155.69mg | 6% | |
| Potassium | 587.09mg | 12% | |
| Total Carbs | 7.41g | 2% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 14.26g | 29% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5mg | 28% | |
| Calcium | 88.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 124.7 Kcal (522 kJ) | ||
| Calories from fat | 84.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.42g | 29% | |
|---|---|---|---|
| Cholesterol | 199.3mg | 131% | |
| Sodium | 79.08mg | 6% | |
| Potassium | 298.22mg | 12% | |
| Total Carbs | 3.77g | 2% | |
| Sugars | 0.44g | 3% | |
| Dietary Fiber | 1.76g | 14% | |
| Protein | 7.24g | 29% | |
| Vitamin C | 7.6mg | 25% | |
| Iron | 2.6mg | 28% | |
| Calcium | 44.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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