Scrambled eggs with mushrooms

 

Makes 1 serving of

calories per serving: approx. 171

protein per serving: approx. 13 g

fat per serving: approx. 12 g

carbohydrates per serving: approx. 1 g

Preparation time: approx. 10 minutes

Degree of difficulty: easy

 

Ingredients Scrambled eggs with mushrooms

1. 100 g mushrooms
2. 2 spring onions
3. 2 eggs
4. 2 tablespoons water
5. 1 pinch of salt
6. A little pepper
7. ½ teaspoon herbs of Provence
8. ½ teaspoon oil
9. pepper

 

Preparation Scrambled eggs with mushrooms

 

1. Clean and slice the mushrooms, cut the spring onions into thin rings.

2. Whisk the eggs with water, salt and pepper and the herbs.

3. Heat the oil in a pan, fry the mushrooms and spring onions briefly. Pour in the egg mixture and fry a scrambled egg.

 

Good to know:

 

Eggs  have a protein content of almost 13 percent. This protein is also of particularly high quality and can be easily converted into muscles by the body. Eggs contain a lot of vitamins and minerals, but only a few carbohydrates. As a result, they keep you full for a long time without affecting the blood sugar level. By the way: the more intense the color of the yolk, the more green fodder the chicken has eaten - and the healthier the egg!

Mushrooms  consist of 91% water, which makes them extremely low in calories. Researchers recommend eating mushrooms for people looking to lose weight. Mushrooms are not only particularly low in calories, they also contain the carbohydrate "mannitol", which raises the blood sugar level significantly less than many other carbohydrates. They also provide important fiber and keep you feeling full. This helps prevent hunger pangs from mushrooms.

Spring onions  contain sulfur compounds that have an antioxidant and antibacterial effect. Mustard oils inhibit the growth of pathogens such as bacteria, viruses, yeasts and fungi. They therefore support the immune system in difficult times, such as stress or a diet.