Wednesday, 15 May 2013

Spinach scrambled eggs with garlic mushrooms

Wheat Free Breakfast scarmbled eggs with spinach and mushrooms
Scrambled eggs with spinach, served with garlic mushrooms

Ingredients

3 eggs
tsp ghee
handful spinach (I usually use frozen - 5 or 6 blocks is about enough)
1 cup mushrooms, sliced
1 tbsp avocado oil
2 cloves garlic

Method

  • Prepare the spinach - if you are using fresh remove the stems, if you are using frozen, defrost and then squeeze out all the excess water
  • Heat the avocado oil in a frying pan and add the mushrooms and garlic. Cook on a medium heat, stirring regularly until mushrooms are cooked
  • Beat the eggs and then add the spinach and mix well. Add salt and pepper too if desired. 
  • Melt the ghee in a pan, add the egg and spinach mix and cook on a medium heat stirring almost continuously. Remove from heat just before they get to the consistency you like (they will continue to cook for a little bit and get a little more solid)