Source: blog.giallozafferano.it

Presentation

A nutritious recipe, consisting of a second course prepared with egg, cultivated mushrooms, garlic, extra virgin olive oil, pepper, parsley

Ingredients

for 1 person

Egg – 1 large

Cultivated mushrooms – 100–150 g (3.5–5.3 oz / ≈ 1–1½ cups sliced)

Garlic clove – 1 small clove, minced

Extra-virgin olive oil – to taste (≈ 1–2 teaspoons / 5–10 ml)

Black pepper (optional) – to taste

Parsley (optional) – to taste (≈ 1 teaspoon / 1 g chopped)

Method

Clean the mushrooms: cut off the ends of the stems and wash them

Slice the mushrooms.

Peel the garlic, chop it and put it in a non-stick pan with a drizzle of oil and the sliced mushrooms.

Stir and add pepper and parsley if necessary

When the mushrooms have just begun to wilt, use a spoon to enlarge a space within which to break the egg.

Cook the egg for a few minutes without a lid

In the meantime, the mushrooms will complete cooking.

When the egg white is cooked and compact, turn the egg using a spatula.

Allergens

Garlic: very rare cases of garlic reactivity reported

Mushrooms: cases of intolerance described

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Champignon mushrooms: contain vitamin C and selenium that help counteract oxidative stress and protect cells from damage, B vitamins that promote metabolism and the nervous system and beta-glucans that are favorable to the immune system and organic defenses.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Constipation
• Nausea and vomiting
• Mucositis (inflammation and injury of the oral cavity) only if it is cooked and tender

Not recommended in case of:

• Dysphagia (problems chewing and swallowing)
• Diarrhea
• Constipation with meteorism