Prep Time: 5 Mins
Cook Time: 15 Mins
Makes: 4 Servings
2 cups morel mushrooms or any variety, washed, dried and sliced
2 tablespoons butter
¼ cup milk or fat-free half and half
1 cup shredded cheese (Cheddar, mozzarella, Swiss, etc.)
4 pieces whole wheat or rye toast
Melt butter in a large skillet over medium heat. Add mushrooms and sauté until tender and fragrant.
Combine eggs and milk in a small bowl, and beat to combine. Add egg mixture to mushrooms and scramble until eggs are set but still moist. Or remove mushrooms; scramble eggs, and then stir cooked mushrooms into eggs. Sprinkle with cheese; cover and remove from heat. Let stand for 1-2 minutes to melt cheese. Place eggs on a piece of toast, and serve.
Nutrition information per serving: 401 calories; 27 g total fat ; 13 g saturated fat;
2 g polyunsaturated fat; 9 g monounsaturated fat; 469 mg cholesterol; 510 mg sodium;
16 g carbohydrate; 3 g dietary fiber; 25 g protein; 964 IU Vitamin A; 55 IU Vitamin D;
72 mcg folate; 309 mg calcium; 3 mg iron