Mushroom Scrambled Eggs - Monica Yates

Mushroom Scrambled Eggs

BY Monica Yates

One of my favourite quick breakfasts is mushrooms and eggs with avocado and lots of salt!

Zinc which is found in mushies helps your liver to cleanse and reduce inflammation. It also helps with nutrient adoption and allows for proper waste elimination! 

  • 1 Tbsp coconut oil
  • 300g button mushrooms, cut into halves or quarters (about 3 cups)
  • 1/2 zucchini, diced
  • 1/2 broccoli head, diced
  • 2 eggs
  • 1/2 an avocado
  • 1/4 cup broccoli sprouts
  • Fermented veg to serve
  1. Heat the coconut oil in a medium fry pan and saute the mushrooms and zucchini. Once browned, add the broccoli and cook for 30 seconds.
  2. In a small bowl whisk the two eggs with a fork and pour into the pan. Scramble the eggs until JUST cooked. (you don’t want to cook the eggs too much or it damages the fat)
  3. Serve with avocado, broccoli sprouts and fermented veg! oh and lots of salt and pepper!

Hungry for more?

  • Sweet Omelette with Fermented Coconut Yoghurt
  • Yoghurt Bowl with Superseed Sprinkle
  • Mushroom Scrambled Eggs