Eggs And Mushrooms As I Like It Recipes

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ONION AND MUSHROOM SCRAMBLED EGGS



Onion and Mushroom Scrambled Eggs image

A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.

Provided by boonu

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 2

Number Of Ingredients 9

1 ½ tablespoons extra-virgin olive oil
1 (8 ounce) package sliced fresh mushrooms
1 onion, sliced
1 clove garlic, minced
1 ½ tablespoons Italian seasoning
5 eggs
2 tablespoons garlic and herb cheese spread (such as Boursin®)
salt and ground black pepper to taste
⅓ cup shredded mozzarella cheese

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
  • Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
  • Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

Nutrition Facts : Calories 415.5 calories, Carbohydrate 13.3 g, Cholesterol 438.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 11.4 g, Sodium 369.1 mg, Sugar 5.4 g

SAUTEED MUSHROOM SCRAMBLED EGGS



Sauteed Mushroom Scrambled Eggs image

This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!

Provided by Mimi1989

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

2 tablespoons butter
4 mushrooms, sliced, or more to taste
2 green onions, sliced, or more to taste
2 eggs
1 tablespoon milk, or more to taste
1 pinch salt

Steps:

  • Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
  • While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
  • Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS



Martha Rose Shulman's Scrambled Eggs With Mushrooms image

This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.

Provided by Martha Rose Shulman

Categories     easy, quick

Time 30m

Yield Serves four

Number Of Ingredients 8

1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)
1 to 2 garlic cloves (to taste), minced (optional)
Salt
freshly ground pepper to taste
1 to 2 tablespoons minced chives (to taste)
6 to 8 eggs
2 tablespoons low-fat milk

Steps:

  • Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
  • Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams

EGGS AND MUSHROOMS AS I LIKE IT!



Eggs and Mushrooms As I Like It! image

This is meal I liked to eat when I was a kid, and I still like it today. It can be nice light lunch or light supper. And if you want nice breakfast eggs that's the meal for you. It goes well with lettuce salad and beer.

Provided by nitko

Categories     Breakfast

Time 15m

Yield 1 portion, 1 serving(s)

Number Of Ingredients 8

3 eggs
50 g mushrooms (white, cultivated)
10 g onions (finely sliced)
1/8 cup milk
3 g salt
3 g pepper
5 g parsley (leaves, sliced)
1 tablespoon olive oil

Steps:

  • Sauté finely sliced onion on olive oil until translucent. Slice mushrooms into tiny leaves and sauté until soft. Season mushrooms during this with salt and pepper. If water from mushrooms evaporates before they are done, add some water (just a teaspoon on two) and continue to sauté it until they are done.
  • Wisk eggs in separate bowl together with milk. Add parsley leaves into mixture.
  • When mushrooms are soft, add eggs and stir them in a pan. Fry until eggs are done. Serve hot.

Nutrition Facts : Calories 373.1, Fat 29.7, SaturatedFat 7.2, Cholesterol 638.8, Sodium 1392.8, Carbohydrate 5, Fiber 0.7, Sugar 2.2, Protein 21.2

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