30+G protein in 5 minutes 🤤

Ingredients

• 4 large Eggs (room temperature, lightly beaten)
• 100 g Mushrooms (cleaned and sliced)
• 1 tbsp Butter (unsalted, cut into small pieces)
• 0.5 cup Bell Pepper (diced, any color)
• 1 tbsp Fresh Parsley (chopped, optional for garnish)
• 0.25 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Prep Vegetables

   Wash the mushrooms and bell pepper. Slice the mushrooms and dice the pepper. Roughly chop the parsley.

   Time: PT2M

2. Melt Butter

   Place the skillet over medium heat and add the butter. Let it melt and foam, but do not let it brown.

   Time: PT1M

   Temperature: Medium heat

3. Sauté Vegetables

   Add the sliced mushrooms and diced bell pepper to the pan. Stir‑fry for about 1 minute until they start to soften.

   Time: PT2M

   Temperature: Medium heat

4. Whisk Eggs

   In the mixing bowl, crack the eggs, add salt, pepper, and chopped parsley. Whisk until the mixture is uniform and slightly frothy.

   Time: PT1M

5. Cook the Scramble

   Pour the egg mixture over the sautéed vegetables. Let it sit for a few seconds, then gently stir with the spatula, pushing the set edges toward the center. Cook for 1‑2 minutes until the eggs are just set but still moist.

   Time: PT2M

   Temperature: Medium heat

6. Serve

   Slide the scramble onto plates, garnish with extra parsley if desired, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

380

Protein

32 g

Carbohydrates

5 g

Fat

26 g

Fiber

2 g