Scrambled Egg with Mushrooms
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Spice up your Scrambled Egg with Mushrooms!
Ingredients
8 eggs
2 Tbsp. butter or oil
1 onion, finely chopped
1 pkg. (8 oz) sliced fresh mushrooms
2 garlic cloves, minced
1 Tbsp. soy sauce
Salt and pepper
-
2 tsp. Egg Topping
Chopped fresh parsley or chives, for garnish
Directions
Whisk eggs in a medium bowl until well blended. Season with salt and pepper. Set aside.
Melt the butter (or heat the oil) in a large skillet over medium heat. Add the chopped onions and sauté for 2 to 3 minutes or until the onions are translucent. Add the mushrooms and sauté until they are tender and lightly browned. Stir in the garlic and sauté 1 to 2 minutes or until fragrant.
Add the soy sauce. Cook for 2 minutes and stir constantly to scrape browned bits from the bottom of the skillet.
Add the eggs to the cooked vegetables in the skillet. Gently stir the ingredients with a spatula until well blended. Reduce the heat to medium-low, then continue to cook and stir the egg mixture just until the eggs are set but still creamy.
Spoon the scrambled eggs onto 4 plates. Garnish with the parsley or chives.
Sprinkle with the Egg Topping.
Tip: Serve with toast slices or your favorite green salad.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 250
- Carbs
- 3.1 grams
- 1%
- Fat
- 19 grams
- 24%
- Protein
- 17 grams
- 34%