Creamy Mushroom Scrambled Eggs (LC)

Ingredients

• 200g mushrooms, sliced
• ½ tsp dried thyme
• ¼ tsp garlic powder (optional)
• Black pepper, to taste
• 1 tsp cream cheese
• 2 eggs
• Salt, to taste
• 1 tsp butter
• Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onion, cucumber)

Add to Shopping List

Instructions:

1. Heat a non-stick frying pan over medium heat and add the mushrooms.

2. Cook for 5–6 minutes until softened and lightly golden.

3. Stir in the thyme, garlic powder and black pepper. Cook for a further minute until fragrant.

4. Reduce the heat to low and stir through the cream cheese until melted and combined with the mushrooms.

5. Meanwhile, crack the eggs into a bowl, season with black pepper, salt if needed, add butter and lightly beat with a fork.

6. Add the eggs to a pan on low heat. Using a spatula, gently stir continuously, allowing soft, creamy curds to form.

7. Once the eggs are softly scrambled and just set, remove from the heat.

8. Serve the scrambled eggs topped with the creamy mushrooms alongside a large mixed salad of your choice.

Lunch

Serves: 1