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Scrambled Eggs and Mushrooms – paleo recipe
Stav Kogan

Scrambled Eggs and Mushrooms

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Cook Time 8 minutes
Total Time 8 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 cloves garlic, minced
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup onions, chopped
  • 1/4 cup fresh mushrooms, sliced
  • 1/4 cup green bell peppers, chopped
  • 5 pasture-fed, free-range eggs
  • 1/4 cup pure coconut milk
  • 1/4 cup fresh tomato, chopped
  • 1/4 cup grass-fed raw milk Cheddar cheese, shredded (recommended: Organic Pastures or PastureLand True Raw Milk Cheddar)
  • 1/2 cup fresh cilantro leaves, chopped
  • Note: For strict Paleo version, omit cheese

Method
 

  1. 1.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Sauté garlic in oil until lightly browned.
  4. 2.
  5. Stir in onions, mushrooms, and green bell peppers; cook until onions are soft and translucent.
  6. 3.
  7. Beat the eggs in a medium bowl, then add the coconut milk.
  8. Add egg mixture, tomatoes, and cheese to the mushroom mixture; cook for about 1 minute, or until eggs are set.
  9. 4.
  10. Serve topped with chopped cilantro

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