Egg and Mushroom Stir-Fry

Egg and Mushroom Stir-Fry is a delightful low-carb Chinese brunch dish that combines the earthy flavors of mushrooms with fluffy scrambled eggs, creating a satisfying and nutritious meal. Perfect for a quick brunch, this dish is both simple to prepare and packed with flavor.

Ingredients

• Eggs - 4 large
• Mushrooms (shiitake or button) - 200 grams, sliced
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Black pepper - to taste
• Salt - to taste

Steps

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender and golden brown.
4. In a bowl, whisk together the eggs, soy sauce, black pepper, and a pinch of salt.
5. Push the cooked mushrooms to one side of the skillet and pour the egg mixture into the other side.
6. Scramble the eggs gently, mixing them with the mushrooms once they start to set.
7. Add the chopped green onions and sesame oil to the skillet, stirring everything together until the eggs are fully cooked.
8. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle repair and growth.
• Low in carbohydrates, making it suitable for low-carb diets.

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