Mushroom Cheese Egg Tortilla

Name: Mushroom Cheese Egg Tortilla
Total time: 5 min
Yield: 293 g
Ingredients: Two Eggs 100 servings; Whole Peppercorns 3 servings; Salt 3 servings (1/3 tsp); Sliced Cheese 17 g; Amoliva Olive Oil 15 servings; Triple Shredded Cheese 40 servings; Roasted Mushrooms 70 g; Milk Tortilla 45 g

Cook 5 min Difficulty EASY 564 kcal

#Low Carb #High Protein

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Ingredients

Main ingredients

Two Eggs 1 servings
Whole Peppercorns 1.5 servings
Salt 3 servings (1/3 tsp)
Sliced Cheese 17 g
Amoliva Olive Oil 1 servings
Triple Shredded Cheese 2 servings
Roasted Mushrooms 70 g
Milk Tortilla 45 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 33.41 g 23%

Protein 32.94 g 23%

Fat 33.87 g 53%

Serving size 293g

Cooking steps

1

Slice the mushrooms and onions thinly.
2

Beat the eggs and season with salt.
3

Heat oil in a pan and sauté the mushrooms and onions.
4

Place the tortilla in the pan and pour in the egg mixture.
5

Add the sautéed vegetables and cheese on top, cover with a lid and cook.
6

Fold in half and serve on a plate.

Mushroom Cheese Egg Tortilla

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