5 ingredients · 15 minutes · 1 serving
- Heat the butter in a pan over medium heat. Add the mushrooms and cook for five to six minutes until browned and softened. Add the chives and salt and cook for another minute.
- Move the seasoned mushrooms to one side of the pan and pour the eggs into the empty side. Stir the eggs frequently as they cook and incorporate the mushrooms into the egg once the eggs are cooked through. Season with additional salt if needed and enjoy!
- 7 grams Butter
- 8 Cremini Mushrooms (medium, chopped)
- 50 milligrams Dried Chives
- 750 milligrams Sea Salt
- 2 Egg (whisked)
Refrigerate in an airtight container for up to three days.
Use olive oil or avocado oil instead of butter.
Add onions, garlic, black pepper, red pepper flakes, or other dried herbs.
Add spinach, kale, or bell pepper.
Serve it With
Fresh fruit, toast, or mixed greens.