Scrambled Eggs with Tomatoes and Mushrooms

RECIPESPLUS
6Ingredients
30Minutes
220Calories

Ingredients

US|METRIC
  • 4 portobello mushrooms
  • 1 pound cherry tomatoes
  • 6 eggs (+ 2 whites)
  • 1/3 cup crème fraîche
  • 1 1/2 tablespoons margarine (reduced-fat)
  • 1 tablespoon fresh chives (finely chopped)
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    Directions

    1. Preheat oven to 400°F. Line a baking tray with parchment paper.
    2. Lightly coat mushrooms with oil, place on prepared tray and roast for 5 mins. Lightly coat tomatoes in oil, add to pan and roast for 15 mins, or until mushrooms are tender and tomatoes split.
    3. Meanwhile, whisk together eggs, egg whites and crème fraîche. Melt margarine in a large frying pan over medium heat. Add egg mixture and cook for 30 seconds, gently stirring from outer edges to center, until creamy curds form. Remove from heat and fold in chives.
    4. Distribute mushrooms, scrambled eggs and tomatoes between serving plates. Sprinkle with black pepper. Serve immediately.
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    NutritionView More

    220Calories
    Sodium7% DV170mg
    Fat25% DV16g
    Protein25% DV13g
    Carbs3% DV9g
    Fiber8% DV2g
    Calories220Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat5g25%
    Trans Fat1g
    Cholesterol325mg108%
    Sodium170mg7%
    Potassium710mg20%
    Protein13g25%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber2g8%
    Sugars7g14%
    Vitamin A30%
    Vitamin C25%
    Calcium8%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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