Scrambled Eggs With Mushrooms

4
Servings
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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

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.

review by:
(6 Aug 2016)

Sue Lau

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

review by:
(7 Dec 2014)