Asian scrambled eggs with mushrooms & grated gouda

Asian scrambled eggs with mushrooms & grated gouda: 473 kcal and 31 g protein per serving, ready in 12 minutes. Nutrition calculated from the ingredients.

Ingredients

• 150 g Egg (3 eggs)
• 8 g Olive oil
• 80 g Mushrooms (sliced)
• 25 g Grated gouda
• 10 g Fresh ginger (finely grated)
• 8 g Sesame seeds (toasted)
• 15 g Soy sauce

Instructions

1. Heat 8 g olive oil in a non-stick pan over medium heat.
2. Sauté 80 g Mushrooms for 2–3 minutes until the moisture has evaporated.
3. Whisk 3 eggs, season with salt and pepper, pour into the pan and lower the heat.
4. Draw the spatula through slowly until just set and creamy — about 2 minutes.
5. Fry 10 g freshly grated ginger briefly, deglaze with 15 g soy sauce and sprinkle with 8 g toasted sesame seeds.
6. Fold in 25 g Grated gouda and take off the heat.

Nutrition per serving

• 473 kcal
• 31 g protein
• 9 g carbs
• 36 g fat

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