1/2 tablespoon butter
1 tablespoon chopped fresh sage
1/2 cup chopped onion
1 clove chopped garlic
1/2 cup sliced chanterelle mushrooms
- Melt butter in large skillet over medium heat.
- Stir sage, onion, garlic and chanterelles into skillet, sauteing until tender.
- Place eggs in medium bowl and using a fork slightly scramble.
- Pour eggs into skillet stir and cook until done.
Calories 123, Fat 8.1g, Cholesterol 283mg, Sodium 103mg
Carbohydrates 3.4g, Fiber 1.0g, Sugars 1.1g, Protein 9.1g