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Scrambled Eggs with Roasted Portobello and Goat Cheese
Gluten-freeVegetarianPescetarianPollotarianGrain-freeLow carb

Scrambled Eggs with Roasted Portobello and Goat Cheese

Creamy scrambled eggs topped with roasted mushroom and melted goat cheese, finished with fresh dill.

30
min
1
servings
~390
kcal per serving
Difficulty:
Easy
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01Method

  1. 1

    Preheat the oven to 170°C.

  2. 2

    Arrange the mushroom slices on a baking sheet, drizzle with oil, and season with salt. Roast for 15 minutes, then place cheese slices on top and return to the oven for 3 minutes until the cheese softens.

  3. 3

    Whisk the eggs with the yolk and herbs in a bowl, then pour onto a heated non-stick skillet and gently scramble over medium heat until reaching your preferred texture.

  4. 4

    Serve the eggs immediately alongside the roasted mushroom and garnish with additional herbs as desired.

Allergens

EggsMilk

Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.

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