Name: Egg white scramble with mushrooms and cherry tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: serving
Cuisine: Breakfast
Ingredients: 4 eggs white; 1 tsp salt Himalayan rock; 1 tsp dried oregano; 1 tsp dried thyme; 2 Tbs milk; 1 tsp Baking powder; 2 tsp coconut oil for frying; 2 cup button mushrooms; 1 cup cherry tomatoes sliced; 1 cup fresh basil chopped; 2 tsp coconut oil; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp salt Himalayan rock; 1 bread rye sliced

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Ingredients (15)

4	eggs — white
1 tsp	salt — Himalayan rock
1 tsp	dried oregano
1 tsp	dried thyme
2 Tbs	milk
1 tsp	Baking powder
2 tsp	coconut oil — for frying
2 cup	button mushrooms
1 cup	cherry tomatoes — sliced
1 cup	fresh basil — chopped
2 tsp	coconut oil
1 tsp	dried oregano
1 tsp	dried thyme
1 tsp	salt — Himalayan rock
1	bread — rye sliced

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Method:

Step 1:
Whisk together all ingredients for scrambled egg
Step 2:
Place coconut oil and garlic in medium frying pan and allow to fry for 1 min. Add mushrooms, tomatoes, herbs and seasoning. Fry on medium heat for 5-7 mins until cooked through completely
Step 3:
Place toast in toaster. Place coconut oil in separate frying pan. Add whisked scramble ingredients
Scramble on high heat for approximately 3 minutes stirring continuously
Step 4:
Top toasted rye with egg white scramble, mushroom and tomatoes

Recipe reprinted with permission of Caralishious . To see more recipes, please click here.

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