Scrambled Eggs with Mushrooms Onions and Parmesan Cheese
Elevate your breakfast game with this creamy and flavorful Scrambled Eggs with Mushrooms, Onions, and Parmesan Cheese! This quick and easy recipe combines fluffy, perfectly cooked eggs with the earthy richness of sautéed mushrooms, the sweet savoriness of caramelized onions, and the nutty tang of freshly grated Parmesan. A touch of butter and olive oil ensures a rich, buttery base, while fresh parsley adds a pop of color and freshness to the dish. Ready in just 20 minutes, this protein-packed, low-carb breakfast is ideal for busy mornings or a simple brunch. Serve it alongside crusty toast or a crisp side salad for a well-rounded meal that will satisfy any appetite. Perfect for egg lovers seeking a gourmet twist on a classic breakfast dish!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 cup mushrooms
- 0.5 small yellow onion
- 2 tablespoons Parmesan cheese
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley
Instructions
Crack the eggs into a bowl and whisk them together with milk, salt, and black pepper until well combined.
Finely chop the onion and slice the mushrooms into thin pieces. Mince the fresh parsley for garnish and set it aside.
Heat a non-stick skillet over medium heat. Add olive oil and butter, and allow the butter to melt and coat the pan evenly.
Add the onions to the skillet and sauté for 2-3 minutes, stirring occasionally, until they soften and begin to turn translucent.
Stir in the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown slightly.
Reduce the heat to low and pour the whisked eggs evenly over the mushroom and onion mixture.
Using a spatula, gently stir the eggs and vegetables, folding them continuously, to ensure even cooking and a creamy texture. Avoid overcooking by keeping the eggs slightly runny.
Sprinkle the Parmesan cheese over the scrambled eggs and gently fold again until the cheese is just melted.
Remove the skillet from heat and divide the scrambled eggs onto plates.
Garnish with freshly chopped parsley and serve immediately, optionally with toast or a side salad.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 154 mg | 12% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 858 mg | 18% | |
*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.
