Description
A delicious and nutritious dish combining fluffy scrambled eggs with rich mushrooms and a fresh veggie topping, perfect for breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 1 tbsp milk or cream (optional, for fluffiness)
- Salt & pepper to taste
- 1 tbsp butter or olive oil (for scrambling)
- 1 cup cremini or button mushrooms, sliced
- 1 tbsp olive oil (for sautéing)
- 1/4 cup cherry tomatoes, chopped
- 2 tbsp red onion, finely chopped
- 1 tbsp green onion, sliced
- 1 tbsp fresh parsley, chopped
Instructions
- In a skillet over medium heat, cook the sliced mushrooms in olive oil until they are deeply golden and caramelized (about 10 minutes).
- In a bowl, beat the eggs with milk, salt, and pepper until they are fluffy.
- Heat butter in a pan over low heat. Pour in the eggs and gently stir until they are just set, creating soft curds.
- In a bowl, combine the chopped cherry tomatoes, red onion, and green onion.
- Plate the scrambled eggs, top with the veggie mix, layer on the sautéed mushrooms, and finish with chopped parsley.
Notes
For extra fluffy scrambled eggs, whisk them well and avoid overcooking. You can enhance the flavor of the mushrooms by adding a pinch of thyme or garlic while sautéing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 320mg
Keywords: scrambled eggs, breakfast, sautéed mushrooms, healthy recipe, brunch