Scrambled Eggs & Salmon Stuffed Mushrooms: Easy Low Carb, High Protein and Gluten Free breakfast

A breakfast full of healthy fats and high protein is the best way to fuel your body to be it’s most amazing self throughout the day and kick-start your metabolism!  Portobello or White Cup Mushrooms are an amazing alternative to bread, which really does nothing good for you! Mushrooms are full of vitamin D, B and antioxidants. They are also a good source of protein and fibre! A super convenient way to hold your food, so much better than bread!

Low carb, High Protein, Sugar Free, Gluten Free, Grain free, Paleo

  • 3 Large Portobello or White Flat Mushrooms
  • 1 can of salmon (sustainable) or you can use fresh salmon
  • 2 eggs
  • 1 tsp butter (optional but makes eggs delicious)
  • 2 tbsp milk of choice (I use almond)
  • Spices and herbs of choice (I use pinch of sea salt and pepper)
  • 1 tbsp olive oil (optional)
  • Heaping of cottage cheese or feta

Mushrooms

  1. preheat oven to 180 degrees celcius.
  2. Drizzle with olive oil (optional) and bake mushrooms (stems removed) for 10 minutes until just tender. Make scrambled eggs while they are baking

Best Scrambled eggs

  1. Gently whisk eggs, milk and herbs/spices/salt/pepper in a bowl
  2. Melt butter in a frying pan over medium heat
  3. Pour in eggs but do not stir!
  4. After 30 seconds use a wooden spoon or spatula to sweep eggs around the pan to make fluffy clouds. Remove from heat once cooked through

Assembly

  1. Place baked mushrooms on plate, top with eggs, salmon and a big dollop of cheese.

Enjoy! X

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