Packed with 18 grams of protein, anti-inflammatory fresh turmeric and fiber-rich, filling sprouted whole-grain bread, this quick fork-and-knife breakfast will set you off on the right foot. Use whatever fresh greens you have on hand — spinach, finely chopped dinosaur kale or arugula all pair well with the earthy shiitake mushrooms.
Start your day with an anti-inflammatory punch. Turmeric, kale and mushrooms all offer different kinds of antioxidants — and the more varied your sources, the more likely you are to be able to fight disease.
Active time: 10 minutes Total time: 20 minutes
Golden Scramble With Greens and Mushrooms Ingredients Directions In a large bowl, whisk together the eggs, milk, turmeric and half of the salt and pepper. Set aside. Heat the oil in a large non-stick saute pan over medium heat. Add the mushrooms and cook, stirring frequently, until they’ve released their liquid and begin to brown, 5 minutes. Reduce the heat to medium-low, add the greens and stir to wilt, about 1 minute. Pour the egg mixture into the pan and cook, stirring occasionally with a rubber spatula, until the eggs are just set, 2 minutes. Spoon the eggs over the toast and serve. Serves: 4 | Serving Size: 1 slice of toast, 1/4 of the scramble Nutrition (per serving): Calories: 273; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 371mg; Sodium: 525mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 18g
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