As a private chef to the stars, I am asked to keep my clients looking slim and trim while still allowing them to eat many of the foods they love. For breakfast, I make scrambled eggs – and a lot of them at a time! The Masha blends eggs perfectly without over processing them. It makes blending a lot of eggs at a time very easy. This recipe is extremely easy!
Turkey Bacon, Mushroom and Onion Egg Scramble
20 Eggs
½ Cup Finely Chopped Onion
1 Cup Finely Chopped Mushrooms
EVOO in a spray can
3 Tablespoons Organic Low Sodium Chicken Broth
1 Package Turkey Bacon (nitrate free)
Fry the turkey bacon according to package directions and chop it up into small pieces.
Using the Masha, blend your eggs.
Sautee Onions in a small amount of EVOO from the spray can in a skillet or wok pan on high heat. Add the mushrooms and sauté for about a minute. Add the chicken broth and stir until tender.
Add the chopped turkey bacon and stir for about a minute to get the flavors incorporated.
Add the eggs and stir continuously with a wooden spoon. Do not overcook eggs. Remove them from the pan when they are still a little wet. Serve on a plate and enjoy!
This is a skinny egg scramble due to the small amount of cooking oil and the use of turkey bacon. What it lacks in fat, it makes up for in flavor! Enjoy. It’s super delicious!
