Put 1 tablespoon of butter in a cast iron pan. When it has melted, add 2 cups of whole mushrooms, cut in pieces, or substitute your own amount to preference.
Let them cook thoroughly, until they soften slightly.
Prepare 5 eggs beaten lightly without separating, and season with salt and pepper.
Add these to the mushrooms. As soon as they begin to foam, stir as for scrambled eggs until sufficiently cooked.
These smell so delicious while cooking, its hard not to steal a mushroom or two.
I personally love serving this recipe with between 2 to 3 chopped jalapeno peppers, on lettuce. Serving this dish with a few not ripe strawberries and some blueberries is also excelent, and stays ketogenic.
This dish has 534 calories, 4.5 net carbohydrates, 6 grams of protein, 37.6 grams of yummy good fat and 966 milligrams of brain fueling cholesterol.