Ingredients
- 0.50 cup ( 240 ml ), Whole Milk
- 1 tsp (1.5g), Himalayan Fine Salt
- 100 g Mushroom
- 2 tsp Coconut Aminos
- 3 large Egg
- 3 pat (1 inch sq, 1/2 inch high), Butter
- 5 cooked slices, Uncured Bacon
Instructions
- Preheat your skillet over medium heat and add 1 pat of butter.
- Clean the mushrooms with a damp cloth and slice them.
- Once the butter has melted, add the sliced mushrooms to the skillet and sauté for 5 minutes until they're browned and tender.
- In a bowl, whisk together the eggs, whole milk, coconut aminos, and Himalayan salt.
- In another skillet, melt 2 pats of butter over medium heat. Once melted, pour in the egg mixture and let it sit without stirring for 1 minute. Continue cooking for 3 minutes, gently pulling the eggs from the edge towards the center, until the eggs are softly set.
- Warm the cooked slices of uncured bacon in the microwave for about 20 seconds or in a skillet over medium heat for about 2 minutes.
Nutrition Information
- Calories: 302
- Carbohydratecontent: 7
- Fibercontent: 0
- Sugarcontent: 5
- Sodiumcontent: 1670
- Proteincontent: 21
- Fatcontent: 21
- Saturatedfatcontent: 9
- Monounsaturatedfatcontent: 5
- Polyunsaturatedfatcontent: 2
- Unsaturatedfatcontent: 7
- Transfatcontent: 0