Mushroom & Feta Scrambled Eggs

Last month I shared my Turmeric & Spinach Scrambled Eggs recipe and I was honestly shocked by how many people sent me messages and comments telling me they had never had scrambled eggs before! (insert shocked face emoji) I have probably had hundreds of scrambled egg meals in my 28 years! For me it is the easiest and quickest way to cook eggs and the combination of additional ingredients are endless.

As a result of this, I have decided to share another quick and easy scrambled egg recipe with you all. This one, however, may not be everyones cup of tea as I know 100% my Husband hates olives and would turn his nose up at this. I love olives, especially with feta in my scrambled eggs!

If you haven’t read my previous scrambled egg post then let me just reiterate how beneficial eggs are in our everyday diet.

Eggs are a great source of:

• High-quality protein,
• Iron
• Vitamins – B2, B6, B12, vitamin D & many more
• Minerals- zinc, iron and copper

Eggs are great for producing energy in our cells all around the body, which is why it can help give us energy and are great for breakfast. One of the most important health benefits of eating eggs every day is that it can help support and maintain a healthy immune system. However, If you are vegan then look away now!

Here is my very quick and easy Mushroom and Feta Scrambled Eggs recipe. Enjoy!

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Mushroom & Feta Scrambled Eggs

Quick & easy recipe for a healthy post-work out lunch!

Course Main Course

Keyword Scrambled Eggs

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 person

Ingredients

• 1 tsp Lucy Bee Organic Coconut Oil
• 2 Eggs, lightly whisked
• 1 Large Handful of Spinach Leaves, washed
• 1 Large Handful of White Mushrooms, washed, chopped or sliced
• 1 Handful of Feta Cheese, cubed
• Ground Himalayan Pink Salt & Ground Black Peppercorn to season
• A small handful of olives – Optional

Instructions

1. In a bowl scramble the eggs

2. In a medium frying pan add the coconut oil over a medium heat

3. Add the mushrooms to the pan and lightly sauté for a few minutes

4. Add the spinach to the pan and cook/wilt for 1 minute

5. Add the egg mixture and using a wooden spoon, start to scramble the eggs

6. Half way through add the feta cheese and olives (if you are using them) and continue scrambling the eggs until cooked

7. Serve with a few sprinkles of dried chilli flakes or a drizzle of extra virgin olive oil and enjoy hot!

8. This is great served with toast/gluten free toast.

What do you like to add to your scrambled eggs?

Pinar xo