Healthy Micro-Cooked Scrambled Eggs with Organic Kale, Mozzarella and Organic Cremini Mushrooms

This is for each individual serving cooked in a greased large soup mug or casserole dish personal size sprayed with extra virgin olive oil spray by Pompeian:

3 eggs mixed with a fork

1 tbsp nonfat milk or regular milk or low-fat, or if you really wanted to you could use soy milk or almond milk

4 large crimini mushrooms that have been chopped very finally

2 tablespoons part-skim mozzarella

Between 2 tablespoons to 1/4 cup organic kale leaves

Simply mix the ingredients in the greased casserole dish and then mixed with a fork. 

Add that however much you want to add of the kale in the mushroom period for this recipe I’m counting it because I’m trying to do the nutrition analysis on every recipe I do now, which is very laborious. 

Much of it involves getting out my Cuisinart digital scale and weighing the flour, which I never did before, and trying where I can, to add the American measurements with cups as well.

Cook in your microwave at High setting and check after 2 minutes. Stir a little bit and then cook again every minute or every two minutes if you have a Sharp microwave or one with a carousel. If you do a lot of microwave cooking, I would recommend getting you microwave with a carousel because of cooks more evenly.

 in Las Vegas here it’s hotter than hades most the time so to utilize it really good microwave is a bone! It doesn’t heat the oven up you can time it you can leave it you can let it go and as long as you watch it periodically; it is a godsend. So are your slow cookers and really good pressure cookers if you live in the Southwest.

I made two of these one for tomorrow so I can just heat it briefly and have it for my breakfast.

 I had this today for my birthday brunch.

I hope you enjoy this.

Recipe created by Paulette Motzko.

Each serving has 380 calories 

 August 31st 2017 at 6:15 p.m.

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