Scrambled Eggs with Mushrooms

Rich flavorful mushrooms are the perfect match for fluffy eggs. Happy brunching!

Camille C.
Camille C.

3 minutes

Prep time

6 minutes

Cook time

427 cal.

Per serving

Ingredients

Utensils

Stovetop, Frying pan, Whisk, Toaster

recipe

Mushrooms (brown)

Step 1

Clean & slice the mushrooms.

Egg

Step 2

Crack the eggs into a bowl. Beat the eggs with a whisk or a fork. Season with salt & pepper. Add a pat of butter.

Mushrooms (brown)

Step 3

Melt another pat of butter in a pan over medium heat. Add most of the mushrooms to the pan. Cook, stirring for 2 min.

Egg

Step 4

Lower the heat & pour in the egg mixture. Cook for 4–5 minutes over low heat, stirring frequently.

Parmesan (grated)

Step 5

When eggs are cooked to your liking, gently fold in half of the grated parmesan. Remove from heat.

Sandwich bread

Step 6

Toast the bread & slice in half diagonally.

Parmesan (grated)
Mixed baby greens
Mushrooms (brown)

Step 7

Sprinkle the rest of the raw mushrooms & grated parmesan over the eggs. Serve with a bed of greens & toast. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy427 cal.
Fat28 g
Carbohydrates21 g
Protein23 g
Fiber3 g

On average, one serving of the recipe "Scrambled Eggs with Mushrooms" contains 427 Energy, 28 g of Fat, 21 g of Carbohydrates, 23 g of Protein, 3 g of Fiber.

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Scrambled Eggs with Mushrooms
Easy