Scrambled Eggs with Mushrooms

Elevate your breakfast game with this creamy and flavorful Scrambled Eggs with Mushrooms recipe, a quick and satisfying dish perfect for busy mornings or a weekend treat. Featuring fluffy, perfectly cooked eggs combined with tender, golden-brown mushrooms sautéed in butter and olive oil, this dish is a celebration of simplicity and fresh ingredients. A splash of milk lends a velvety texture to the eggs, while a sprinkle of fresh parsley adds a bright, herby finish. Ready in just 25 minutes, this protein-packed, low-carb recipe is ideal for two hearty servings and pairs beautifully with crusty bread or a light salad. Perfect for brunch or breakfast-for-dinner lovers, this recipe is a must-try for anyone looking to add an extra touch of elegance to their everyday scrambled eggs.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

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

Directions

Step 1

Clean and slice the mushrooms into thin pieces.

Step 2

In a medium mixing bowl, crack the eggs and add milk, salt, and black pepper. Whisk the mixture until well combined and slightly frothy.

Step 3

Heat one tablespoon of butter and the olive oil in a non-stick skillet over medium heat.

Step 4

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.

Step 5

Reduce the heat to medium-low, then add the remaining tablespoon of butter to the skillet and allow it to melt.

Step 6

Pour the egg mixture into the skillet and allow it to set undisturbed for 30 seconds.

Step 7

Using a spatula, gently stir the eggs, pushing them from the edges towards the center of the skillet.

Step 8

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.

Step 9

Remove the skillet from the heat and let the eggs sit for another minute to fully set. Stir in the chopped fresh parsley.

Step 10

Serve immediately, garnished with extra fresh parsley if desired.

Nutrition Facts

Serving size	(511.3g)

Amount per serving	% Daily Value*
Calories	793.1

Total Fat 66.5g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 4.7g
Cholesterol 811.6mg	0%
Sodium 1790.9mg	0%
Total Carbohydrate 15.0g	0%
Dietary Fiber 2.7g	0%
Total Sugars 8.6g
Protein 34.6g	0%

Vitamin D 191.2IU	0%
Calcium 215.3mg	0%
Iron 4.5mg	0%
Potassium 1315.5mg	0%

*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.

Source of Calories

Fat: 75.1%

Protein: 17.4%

Carbs: 7.5%