Mushroom Scrambled Eggs

1. Crack the eggs into a bowl and cut the mushrooms.
2. Heat the ghee (butter) in a pan and add the mushrooms.
3. Stir the mushrooms until they soften (you can gently add some water).
4. Pour the egg mixture onto the pan and roll the egg from the edge of the pan to the center (30-60 seconds) with a wide flat turner.
5. Pull the pan out of the fire and move the egg onto the plate.
6. Decorate with onion and parsley leaves.

Enjoy ♥

TIP: If you want a lower calorie option, use less ghee or replace one egg with 2 eggwhites.

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