Scrambled Eggs with Field Mushrooms

Scrambled Eggs with Field Mushrooms

Field mushrooms can be filled with anything you like but go particularly well with eggs. Why not try this dish with your family or friends for Sunday brunch.

  • 197
  • 826
    kJ P/SERVE
  • 9.3g
  • 2.9g
  • 23.1g
  • 2.9g
  • 219g
  • 3.4%
  • 9.4%

Mushrooms are a fantastic breakfast idea and are very high in fibre (so they keep us feeling full longer) and are very low in fat. Whoever you enjoy them with, they'll be sure to love it! This recipe is low carb, low sugar, low sodium, low saturated fat and high protein.


  • 1 large field mushroom or 2 med sized
  • 1 egg
  • 1 egg white
  • 2 tbsp. low fat milk
  • 1 tbsp. finely chopped chives
  • 1 tbsp. low fat grated cheese
  • Sprinkle of garlic powder
  • Olive oil spray
  • Pepper to taste


  1. Heat griddle pan or non-stick fry pan on med heat.
  2. Spray field mushrooms with olive oil, on the inside sprinkle with garlic powder and grill both sides approx 8-10 minutes, or until golden brown. Set aside.
  3. Spray olive oil into saucepan. Whisk eggs and milk very lightly in a bowl and add salt and pepper. Heat pan over low heat and pour in egg mixture.
  4. Stir over low heat. When the egg mixture is still quite runny remove from heat, add cheese and continue to stir for 1-2 minutes.
  5. Place scrambled eggs with mushroom, garnish with chives and serve immediately.

Nutrition Table

  • Servings: 1 Serving size:266g
    Average Serve
    Average 100g
  • Energy
    826 kJ
    310 kJ
    197 Cal
    74 Cal
  • Protein
    23.1 g
    8.7 g
  • Fat, total
    9.3 g
    3.5 g
  • - Saturated
    3.9 g
    1.5 g
  • Carbohydrate
    2.9 g
    1.1 g
  • - Sugars
    2.9 g
    1.1 g
  • Sodium
    219 mg
    82 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. For permission to use this recipe on your website or blog, or have exclusive recipes developed for you, contact [email protected]

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