Stovetop, Frying pan, Whisk, Toaster
Wash & slice the mushrooms.
Beat the eggs in a bowl using a whisk or a fork. Season with salt & pepper. Add a couple small pats of butter.
Melt another pat of butter in a pan over medium-high heat. Add most of the mushrooms to the pan. Cook for 2 minutes, stirring frequently.
Lower the heat & pour in the egg mixture. Cook for 4–5 minutes over low heat, stirring frequently.
When eggs are cooked to your liking, gently fold in half of the grated parmesan. Remove from heat.
Toast the bread & slice in half diagonally.
Sprinkle rest of the raw mushrooms & grated parmesan over top the eggs. Serve with a bed of greens & toast. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Scrambled Eggs with Mushrooms" contains 474 Energy, 30 g of Fat, 23 g of Carbohydrates, 27 g of Protein.