Scrambled Eggs with Mushrooms
Elevate your breakfast game with these creamy, velvety **Scrambled Eggs with Mushrooms**, a dish that marries the earthiness of golden sautéed mushrooms with the fluffy richness of perfectly cooked eggs. This quick and easy recipe uses simple ingredients like fresh mushrooms, eggs, and a touch of milk to create a luxurious texture, while butter and olive oil enhance the flavor. Seasoned with just the right amount of salt, black pepper, and fresh parsley, these scrambled eggs are a versatile choice for breakfast, brunch, or even a light meal. Ready in just 25 minutes, this two-serving delight ensures every bite is a harmonious blend of savory warmth and herby brightness. Enjoy it on its own or pair it with crusty toast or a fresh side salad for a wholesome and satisfying experience!
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Recipe Information
Ingredients
- 4 large eggs
- 200 grams mushrooms
- 60 milliliters milk
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (chopped) fresh parsley
Instructions
Clean and slice the mushrooms into thin pieces.
In a medium mixing bowl, crack the eggs and add milk, salt, and black pepper. Whisk the mixture until well combined and slightly frothy.
Heat one tablespoon of butter and the olive oil in a non-stick skillet over medium heat.
Add the mushrooms to the skillet and sauté for about 5-7 minutes, or until they are golden brown and any moisture has evaporated. Transfer the cooked mushrooms to a plate and set aside.
Reduce the heat to medium-low, then add the remaining tablespoon of butter to the skillet and allow it to melt.
Pour the egg mixture into the skillet and allow it to set undisturbed for 30 seconds.
Using a spatula, gently stir the eggs, pushing them from the edges towards the center of the skillet.
When the eggs are about halfway cooked, fold in the sautéed mushrooms and continue stirring gently until the eggs are just set but still slightly runny. Avoid overcooking as the eggs will continue to cook from residual heat.
Remove the skillet from the heat and let the eggs sit for another minute to fully set. Stir in the chopped fresh parsley.
Serve immediately, garnished with extra fresh parsley if desired.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.6 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
