Adding oyster and shiitake mushrooms plus sun-dried tomatoes on top of scrambled eggs takes this traditional breakfast dish to the next level. Pre-slice the mushrooms and keep them in your fridge so you can make these eggs throughout the week.
2 tbsp grapeseed oil 3/4 cup sliced oyster mushrooms 3/4 cup sliced shiitake mushrooms 1/2 cup sun-dried tomatoes in oil, drained and sliced 1/2 cup sliced scallions, green and white parts, divided 3 cloves garlic, finely chopped 1/2 tsp salt, or more to taste freshly ground pepper 4 eggs, beaten with a little water 1 avocado, diced 4 tbsp roasted pumpkin seeds
1. Heat the oil in a large sauté pan. Add the mushrooms and tomatoes and cook, stirring occasionally, for a few minutes, until the mushrooms start to brown in spots.
2. Add the sliced white parts of the scallions and garlic and cook, stirring until fragrant -- about 30 seconds to one minute.
3. Move the mushroom-tomato-scallion mixture to the sides of the pan and pour the beaten eggs into the middle of the pan. Cook, stirring until they start puffing up and solidifying. Fold in the mixture from the sides of the pan and sprinkle with the chopped green scallion parts.
4. Top with the diced avocado and pumpkin seeds and serve on top of warmed tortillas or with toast.
**Note: Calorie count does not include tortillas or toast.
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