The mushrooms are still looking at me when I open the refrigerator door.
That’s what happens when you’re the only one in the house who will consume mushrooms. Why don’t people give them a try? My daughter says, “They’re slimy and gross” Well, cook them right and they won’t be.
So, here goes another mushroom dish…..for breakfast. Remember, they have lots of good immune boosting ability, lowering cholesterol, loaded with fiber benefits……well worth consuming weekly, at least.
Eggs with Mushrooms and Kale
6 Button Mushrooms (cleaned and chopped)
1 Tablespoon Olive Oil
1/4 Teaspoon pepper
1 Cup Chopped Kale
1 Tablespoon Sunflower Seeds
Heat skillet to medium. Add the oil and chopped mushrooms. Sauté a couple of minutes, spread to the edges, add the two eggs. Flip over eggs when bottoms reached desired doneness. Add the chopped kale. Cover and let wilt about a minute or two. Remove lid add pepper and sunflower seeds, and it’s ready to serve!Print This Post