Stovetop, Frying pan, Whisk, Toaster
Clean & slice the mushrooms.
Crack the eggs into a bowl. Beat the eggs with a whisk or a fork. Season with salt & pepper. Add a pat of butter.
Melt another pat of butter in a pan over medium heat. Add most of the mushrooms to the pan. Cook, stirring for 2 min.
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 the rest of the raw mushrooms & grated parmesan over the eggs. Serve with a bed of greens & toast. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.