Brunch

Mushroom/Ricotta scrambled eggs is for Breakfast.

Mushroom/Ricotta scrambled eggs takes 2 minutes to prepare.

Mushroom/Ricotta scrambled eggs takes 5 minutes to cook.

Mushroom/Ricotta scrambled eggs makes 1 servings.

The ingredients for Mushroom/Ricotta scrambled eggs are:

1 egg, beaten
5 or 6 mushrooms sliced, any kind ( I use white button ones)
4 tablespoons low fat ricotta cheese (more if you wish)
equal parts olive oil and red wine for sauteing the mushrooms

Here is how you make Mushroom/Ricotta scrambled eggs:

Saute mushrooms in olive oil and wine mixture until cooked. Rake them into a plate with olive oil/wine liguid, reserving some of the liquid in pan. Pour beaten egg in pan and then spread mushroom mixture across the top. Spread ricotta cheese across the top of that...Now from here you can either cook it is an omelet or scramble it all up together..I usually scramble it.. I usually have this with the Genesis 1:29 sprouted bread toasted. Serves 1Number of Servings: 1Recipe submitted by SparkPeople user THELADYINRED.

The nutritional information for Mushroom/Ricotta scrambled eggs is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 4.0

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 0.7 mg
• Total Carbs: 0.6 g
• Dietary Fiber: 0.2 g
• Protein: 0.6 g