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Mushroom Scramble with Green Herb Mixture
Parsley and chives are superfoods, so let's use them as fresh as possible. Parsley is rich in vitamin C, has a blood-purifying effect, contains a lot of flavonoids, acting as a natural antioxidant, and it also has folic acid, which is vital for the human body as it has a beneficial effect on the nervous system. Chives are a mineral, vitamin, and flavonoid-rich herb, an excellent immune booster.
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Ingredients:
- 4 eggs
- 200g mushrooms
- A small bunch of parsley
- A small bunch of chives
- 2 handfuls of mixed greens (butterhead lettuce, romaine lettuce, iceberg lettuce, arugula, lamb's lettuce, iceberg lettuce)
- Grape seed oil
- A little balsamic vinegar
Instructions:
1. Mushrooms:
Cut the mushrooms into halves or quarters.
Toast the mushrooms in a dry pan, then add 2-3 tablespoons of grape seed oil and season with black pepper.
It's important to salt the mushrooms only at the end of cooking since most of them consist of water, which would be released and result in steaming rather than browning if salted earlier.
Cook the mushrooms for about 5 minutes until they achieve a nice golden brown color.
2. Eggs:
Pour beaten eggs over the mushrooms and cook according to your preference.
3. Salad:
Mix the assorted greens with a little balsamic vinegar.
4. Serving:
When serving, sprinkle the dish generously with chopped chives and parsley.
#Vegetarian #Gluten-free #Lactose-free #Dairy-free #Nut-free
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