Prep: 5 min.
Cook: 5 min.This recipe serves: 4   
Preparation time:  5 min.

 

Ingredients

1 teaspoon olive oil

1/2 cup sliced mushrooms

4 tablespoons diced Vidalia onion

4 large eggs

salt to taste

freshly ground black pepper

2 tablespoons chopped dill

 

 

Nutrition Facts

Serving Size 1 egg
 

Amount Per Serving

Calories 81

Total Fat 5 g

Saturated Fat 1 g

Protein 7 g

Total Carbohydrate 2 g

Dietary Fiber 0 g

Sodium 149 mg

 

Percent Calories from Fat 56%

Percent Calories from Protein 34%

Percent Calories from Carbohydrate 10%
 

Substitute 4 egg whites for 2 of the whole eggs.

 

Cooking Instructions

 

1. Heat the oil in an 8" non-stick frying pan over medium-high heat.

 

2. Add the mushrooms and onions to the pan and cook for about two minutes. Remove the vegetables and set aside. Wipe the pan clean so that it can be reused for the eggs.

 

3. Whisk the eggs with the salt and pepper until well blended.

 

4. Pour the eggs and vegetables into the frying pan and stir constantly over low heat with a rubber spatula. When the eggs begin to get firm, add the dill and continue stirring.

 

5. When the eggs have reached the desired degree of doneness, put them on warm plates and serve immediately.