Scrambled Eggs With Mushrooms

10m
Prep Time
10m
Cook Time
20m
Ready In


"Just another variation on scrambled eggs It is from the New York Times, Recipes for Health, by Martha Shulman. I like a little chili sauce on the side. Splurge if you want and use brown or wild mushrooms"

Original is 4 servings

Nutritional

  • Serving Size: 1 (154.7 g)
  • Calories 306.5
  • Total Fat - 23.7 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 354.1 mg
  • Sodium - 159.4 mg
  • Total Carbohydrate - 1.5 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.7 g
  • Protein - 20.5 g
  • Calcium - 67.9 mg
  • Iron - 2 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Heat the oil in a skillet (medium-hight heat), add mushrooms and garlic.

Step 2

Cook, stir frequently, until the mushrooms are tender, apprx. 5 minutes.

Step 3

Season with salt & pepper

Step 4

While the mushrooms are cooking beat the eggs together with the milk & Chives.

Step 5

Pour over the cooked mushrooms.

Step 6

Let the eggs settle a bit and then stir every few seconds until the eggs are cooked

Step 7

Serve and I hope enjoy.

Tips


No special items needed.

2 Reviews

ImPat

I made this for lunch today, scaling it back for 1 serve and using 2 eggs and baby portabella mushrooms and serve with some toast made for a great meal, thank you Bergy made for Billboard Recipe Tag game.

5.0

review by:
(6 Aug 2016)

Sue

Simple and delicious. I like mine with a splash of hot sauce. Thanks for sharing!

5.0

review by:
(7 Dec 2014)

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