Egg Scramble with Herbs and Mushrooms


  • 4 eggs
  • 1/2 cup sliced mushrooms
  • 1 red pepper, sliced thin
  • 1/2 Cup spinach
  • 1 small yellow onion
  • 2 Tbsp. fresh parsley
  • 1 Tbsp. Grass-fed butter


  1. Heat butter in large skillet on medium-high heat.
  2. Saute mushrooms and onion in skillet until soft.
  3. Whisk eggs in bowl, and pour on top of ingredients in skillet.
  4. Cover and cook on low.
  5. Flip gently over in pan until other side is cooked.

Serves 2

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