Uova alla Boscaiola

Uova alla Boscaiola is a hearty, low-carb Italian breakfast featuring eggs cooked with savory mushrooms and herbs. This dish is perfect for a filling morning meal, providing a deliciously rustic taste with every bite.

Ingredients

• Eggs - 4 large
• Fresh mushrooms (such as cremini or shiitake) - 200 grams, sliced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms to the skillet, season with salt and pepper, and cook for about 5-7 minutes until they are softened and browned.
4. In a bowl, whisk the eggs with a pinch of salt and black pepper until well combined.
5. Push the mushrooms to one side of the skillet, and pour the beaten eggs into the other side.
6. Allow the eggs to cook undisturbed for 2-3 minutes until they start to set, then gently stir the eggs to scramble them with the mushrooms.
7. Cook until the eggs are fully cooked to your desired doneness, about 2-3 more minutes.
8. Remove from heat, sprinkle with fresh parsley and grated Parmesan cheese if using, and serve immediately.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 350 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• High in protein, which supports muscle health and satiety.
• Mushrooms provide antioxidants and essential nutrients.

Tags