Basil Milk Shrimp Zucchini Mushroom Egg

Name: Basil Milk Shrimp Zucchini Mushroom Egg
Total time: 20 min
Yield: 450 g
Ingredients: Sautéed Onion 40 side dish bowl; Steamed Egg 45 serving; Steamed Shrimp 100 portion (3-4 pieces); Grilled Mushroom 40 serving; Steamed Zucchini 30 side dish bowl; Milk 180 paper cup; Basil Pesto 15 tablespoon

Basil pesto milk-based steamed tofu egg shrimp zucchini mushroom

Cook 20 min Difficulty EASY 494 kcal

#Diet #Low Sugar #High Protein #Low Carb #Low Calorie

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Ingredients

Main ingredients

Sautéed Onion 0.5 side dish bowl
Steamed Egg 0.3 serving
Steamed Shrimp 1 portion (3-4 pieces)
Grilled Mushroom 0.5 serving
Steamed Zucchini 0.5 side dish bowl
Milk 1 paper cup
Basil Pesto 1 tablespoon

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 25.4 g 21%

Protein 44.59 g 36%

Fat 23.4 g 43%

Serving size 450g

Cooking steps

1

Peel and prepare the shrimp.
2

Cut zucchini and mushrooms into bite-sized pieces.
3

Heat olive oil in a pan. Sauté the shrimp until halfway cooked, then add zucchini and mushrooms and stir-fry together.
4

Beat the eggs and pour into the pan, cooking with the other ingredients as you would for a scramble.
5

Add basil leaves, pour in the milk, and stir gently, cooking a little further.
6

Season with salt and pepper to finish.

Basil Milk Shrimp Zucchini Mushroom Egg

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