Scrambled Eggs with Mushrooms
Breakfast is the most important meal of the day! Therefore, it’s important to start off with something healthy. And these scrambled eggs with mushrooms are just the meal to fill you up to regulate your appetite throughout the rest of the day.
They go well with toast and jam, or even a bowl of cereal. Plus, they are super quick and easy to make, so you’re not wasting any time in the morning as you get ready to face the day.
The Ingredients
Eggs. Choose organic and free run eggs for an even more delicious breakfast. Not only are they more delicious, but they also contain much more nutrition than regular eggs. They are a lot more expensive, but when you factor in the taste and the higher volume of nutrition, the price really isn’t that bad!
Mushrooms. Choose fresh. I love cremini, but honestly I think it’s safe to say that any fresh mushrooms will do. Even canned mushrooms might work in this recipe.
Onions. I generally go with white or yellow onions.
Cream. The cream is optional, but I find it adds more volume to the eggs. You can also use a light cream or even milk.
Cheese. You can serve these eggs with your favorite cheese if you like. Cheddar, feta and Gruyere are a few examples that go well with eggs.
Variations. This is a great recipe where you can throw in your vegetables that are about to go bad. Anything from tomatoes to spinach, and even kale can be used up in scrambled eggs.
The only thing I don’t like with eggs, is garlic. Yep, I tried garlic with eggs once and had to throw the whole thing out.
Other Recipes to Try:
- Scrambled Eggs with Corn
- Chocolate French Toast
- Oatmeal with Dates and Goji Berries
- Scrambled Eggs With Peppers and Mushrooms
- French Toast Recipe
Scrambled Eggs with Mushrooms
Ingredients
- 1 tbsp butter
- 1 cup mushrooms, diced
- 1/4 cup onions, diced
- 4 eggs
- 2 tbsp heavy cream
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- On medium heat, melt butter in a small frying pan. Saute mushrooms and onions until they begin to change color, about 3 minutes.
- In a small bowl, whisk the eggs. Add the cream, salt and pepper, and whisk again.
- Pour into the frying pan over the veggies. Keep stirring the eggs until done.
