Description
This creamy and flavorful scrambled eggs dish features sautéed mushrooms and optional cheese for a delicious, protein-packed breakfast.
Ingredients
- 4 large eggs
- 1/4 cup milk or cream (optional, for creamier eggs)
- 1 cup mushrooms, sliced (button, cremini, or your favorite variety)
- 2 tablespoons butter
- 1 clove garlic, minced (optional)
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/4 cup shredded cheese (optional, like cheddar, Parmesan, or Gruyère)
Instructions
Prepare the Mushrooms
Heat 1 tablespoon butter in a nonstick skillet over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until golden and tender. Add garlic (if using) and cook for an additional minute. Season with salt and pepper. Remove the mushrooms from the skillet and set aside.
Prepare the Eggs
In a bowl, whisk together the eggs, milk or cream (if using), salt, and pepper until well combined.
Cook the Scrambled Eggs
Reduce the heat to low and add the remaining 1 tablespoon butter to the skillet. Pour in the egg mixture and let it cook undisturbed for about 30 seconds. Using a spatula, gently stir and fold the eggs as they cook to maintain a soft and creamy texture.
Combine and Serve
When the eggs are nearly set but still slightly runny, fold in the sautéed mushrooms and mix gently. Add shredded cheese, if using, and let it melt into the eggs. Remove from heat and transfer to a serving plate. Garnish with fresh parsley.
Notes
- For extra flavor, try adding a pinch of smoked paprika or a dash of hot sauce.
- Serve with toasted bread or a side of avocado for a complete meal.
- Use a mix of mushrooms for a more complex taste.