Just came back from France and still in awe thinking about all of the amazing food I had there, especially in the South of France. I’m not a huge mushroom fan, but my tour guide convinced me to try cepes (similar to porcini mushrooms). They were just heavenly and actually tasted like scallops! Unfortunately, they’re only available in France from what I gather, but since coming back home – I’ve been craving mushrooms. Here’s one way to incorporate mushrooms and a very simple paleo breakfast recipe.
Makes 2-3 servings
1 red bell pepper
4oz of sliced mushrooms (any kind you prefer)
Clean and dice your bell pepper. In a hot pan, add a little bit of olive oil and saute your bell pepper and sliced mushrooms for about 5 minutes, evenly stirring until the bell pepper looks soft.
In a mixing bowl, crack open 6 eggs and stir in the sauteed mushrooms and bell peppers. Make sure you have a small/medium sized frying pan that is lightly coated with oil and ready on the stove. Once you’ve thoroughly scrambled the eggs with a fork, pour the mixture in your pan. Cover the eggs and cook on low heat for 10 minutes. The eggs should rise after 5-7 minutes so don’t worry! After 10 minutes (or until desired consistency), take off heat and let cool for a couple of minutes. Cut up your breakfast pizza into pieces and serve. Enjoy!