Mushroom and silver beet Vege scramble

Summary

Get ready to whip up the most tantalizing and nutritious breakfast treat you’ve ever tried the Mushroom and silver beet vege scramble! Not only is it a delightful fusion of flavors and textures, but it’s also chock-full of vitamins and minerals that will kick-start your day. Dive in to learn how to create this wholesome dish!

Ingredients:

• Mushrooms: 8 ounces (227 grams)
• Silver beet (also known as Swiss chard): 6 leaves (roughly 150 grams)
• Olive oil: 2 tablespoons (30 ml)
• Red onion: 1, finely chopped
• Garlic cloves: 2, minced
• Free-range eggs: 4
• Salt: 1/2 teaspoon (2.5 grams)
• Freshly ground black pepper: 1/4 teaspoon (1 gram)
• Fresh parsley: 2 tablespoons, chopped (30 grams)
• Grated Parmesan cheese (optional): 1/4 cup (60 grams)
• Red pepper flakes (optional): a pinch

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Serves:

2

Nutritional Facts (per serving):

• Calories: 280
• Protein: 18 grams
• Carbohydrates: 10 grams
• Dietary Fiber: 3 grams
• Sugars: 4 grams
• Fat: 20 grams
• Cholesterol: 370 mg
• Sodium: 420 mg

How to Prepare Mushroom and Silver Beet Vege Scramble:

1. Begin by washing the mushrooms and silver beet thoroughly.
2. Next, finely slice the mushrooms and chop the silver beet into small, bite-sized pieces.
3. In a non-stick frying pan, heat the olive oil over medium heat.
4. Add the chopped red onion to the pan, and sauté until translucent.
5. Stir in the minced garlic and cook for another minute.
6. Introduce the sliced mushrooms to the mix and cook for 3-4 minutes, or until they start to soften.
7. Add in the chopped silver beet, and stir well. Let this cook until the silver beet begins to wilt.
8. In a bowl, whisk together the eggs, salt, and pepper. Pour this mixture over the veggies in the pan.
9. Let the eggs set for a minute, then gently stir, ensuring an even distribution of veggies.
10. Once the eggs are cooked through, turn off the heat. Sprinkle fresh parsley on top for a burst of freshness.
11. If you fancy, sprinkle some grated Parmesan or a pinch of red pepper flakes for an added kick.

Tips for the Perfect Scramble:

1. Fresh is best! Opt for fresh, organic produce to maximize flavor and nutritional value.
2. Feel free to mix in other veggies or greens you have on hand. Spinach or bell peppers make great additions.
3. For a dairy-free version, skip the Parmesan or substitute with a plant-based alternative.

Serving Suggestions:

• The Mushroom and silver beet vege scramble can be served on a warm plate with a side of toasted multi-grain bread.
• Consider pairing it with a fresh green salad or some avocado slices for an added layer of taste and nutrition.
• A refreshing glass of freshly squeezed orange juice or herbal tea will complement this dish wonderfully.

Conclusion:

The Mushroom and silver beet vege scramble is not just another recipe; it’s a commitment to a healthier, more energized start to your day. Here at AH7, we’re dedicated to sharing recipes that are as delightful to the taste buds as they are beneficial for the body. Give this scramble a shot and join the community of health enthusiasts who prioritize both taste and well-being. Happy cooking!

MUSHROOM AND SILVER BEET VEGE SCRAMBLE

Get ready to whip up the most tantalizing and nutritious breakfast treat you’ve ever tried the Mushroom and silver beet vege scramble! Not only is it a delightful fusion of flavors and textures, but it’s also chock-full of vitamins and minerals that will kick-start your day. Dive in to learn how to create this wholesome dish!

5 from 1 vote

Print Share Email Tweet Pin

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Nutritions

Nutrition Facts

MUSHROOM AND SILVER BEET VEGE SCRAMBLE

Amount per Serving

Calories

280

% Daily Value*

Fat

 

20

g

31

%

Cholesterol

 

370

mg

123

%

Sodium

 

420

mg

18

%

Carbohydrates

 

10

g

3

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

18

g

36

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Mushrooms: 8 ounces 227 grams
• Silver beet also known as Swiss chard: 6 leaves (roughly 150 grams)
• Olive oil: 2 tablespoons 30 ml
• Red onion: 1 finely chopped
• Garlic cloves: 2 minced
• Free-range eggs: 4
• Salt: 1/2 teaspoon 2.5 grams
• Freshly ground black pepper: 1/4 teaspoon 1 gram
• Fresh parsley: 2 tablespoons chopped (30 grams)
• Grated Parmesan cheese optional: 1/4 cup (60 grams)
• Red pepper flakes optional: a pinch

Instructions

• Begin by washing the mushrooms and silver beet thoroughly.
• Next, finely slice the mushrooms and chop the silver beet into small, bite-sized pieces.
• In a non-stick frying pan, heat the olive oil over medium heat.
• Add the chopped red onion to the pan, and sauté until translucent.
• Stir in the minced garlic and cook for another minute.
• Introduce the sliced mushrooms to the mix and cook for 3-4 minutes, or until they start to soften.
• Add in the chopped silver beet, and stir well. Let this cook until the silver beet begins to wilt.
• In a bowl, whisk together the eggs, salt, and pepper. Pour this mixture over the veggies in the pan.
• Let the eggs set for a minute, then gently stir, ensuring an even distribution of veggies.
• Once the eggs are cooked through, turn off the heat. Sprinkle fresh parsley on top for a burst of freshness.
• If you fancy, sprinkle some grated Parmesan or a pinch of red pepper flakes for an added kick.

Notes

TIPS FOR THE PERFECT SCRAMBLE:

Fresh is best! Opt for fresh, organic produce to maximize flavor and nutritional value.
Feel free to mix in other veggies or greens you have on hand. Spinach or bell peppers make great additions.
For a dairy-free version, skip the Parmesan or substitute with a plant-based alternative.

SERVING SUGGESTIONS:

The Mushroom and silver beet vege scramble can be served on a warm plate with a side of toasted multi-grain bread.
Consider pairing it with a fresh green salad or some avocado slices for an added layer of taste and nutrition.
A refreshing glass of freshly squeezed orange juice or herbal tea will complement this dish wonderfully.