Mushroom Scrambled Eggs on Crispbread
1/2 cup sliced mushrooms
1 chopped scallion
2 tsp. olive oil
2 eggs, scrambled
2 pieces of Wasa crispbread (Multigrain)
1 cup nonfat milk
In small frying pan, heat 1 teaspoon olive oil. Sauté mushrooms and scallions until tender and mushrooms shrink in volume. Remove from pan. Add the other teaspoon of olive oil to the pan. Add the two eggs and cook to scramble for 1 minute. Then add back the mushrooms and scallions. Cook until eggs are done. Serve on Wasa crispbread (Multigrain) with nonfat milk.
You finished Week 1! Keep eating well with the second week of breakfast recipes.