Mushroom Scrambled Egg & Toast Recipe

This ketogenic diet recipe provides approximately:

33 g

Fat

20g

MCT

12g

Protein

11g

Carbohydrate

398kcal

Energy

Method

Step 1

Dry fry mushrooms in a non-stick frying pan over a medium heat.

Step 2

Add 50g K.Quik to mushrooms and simmer gently.

Step 3

Whisk egg with remaining 50g K.Quik, season as desired.

Step 4

Add egg mixture to the pan and scramble by stirring.

Step 5

Toast the bread, spread with butter and serve with mushroom scrambled egg.

K.Quik is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.

Ingredients

50g Mushrooms, sliced
6g Butter
100g K.Quik
70g Egg, beaten
26g Wholemeal bread, sliced, crusts removed e.g. Hovis
Seasoning, to taste

Table

THE FULL KETOGENIC RANGE