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Mushroom, Pumpkin Seed & Egg Scramble

September 17th, 2016
Mushroom, Pumpkin Seed & Egg Scramble

Servings: 4


  • 8 eggs
  • 1 leek
  • 1 small container baby portabella mushrooms, diced
  • 2 cups greens of choice, chopped and packed
  • 3 tablespoons pumpkin seeds (raw or seasoned)
  • coconut oil or butter for cooking
  • salt and pepper



Slice leek lengthwise and rinse well with water. Dice leek (white part only) and mushrooms. Add a small amount of butter to a sauté pan; add leeks and sauté for 3 minutes and then add mushrooms and cook through. Next, add spinach, pumpkin seeds and eggs. Cook until eggs are done. Salt and pepper to your liking.


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