Scrambled Eggs: Mushrooms & Cheese, 4:1 ratio
(made with KetoCal 4:1)

17g          Egg White - raw - beaten
15g          Olive Oil
3g            Mushrooms, white - raw - chopped
15g          Water
2g            Parmesan Cheese, Grated
8g            Egg Yolk- raw - beaten
7g            KetoCal® 4:1 - Nutricia North America

Instructions:

• In a small bowl, mix egg whites, egg yolk, olive oil, and Parmesan cheese together until well blended.
• Using a small spatula, stir in the KetoCal powder to the egg mixture working out any clumps.
• Pour the mixture into a heated non-stick skillet or a skillet sprayed with non-stick cooking spray.
• Spread chopped mushrooms over the top of egg mixture.
• Sprinkle with salt and pepper as desired.
• Cook scrambled eggs by folding over with a spatula when it is almost completely cooked. Slide onto a plate and serve.