Why You’ll Love This Recipe
This recipe is a winner for multiple reasons:
- Quick & Easy: Ready in under 10 minutes, perfect for busy mornings or relaxed brunches.
- Rich & Creamy: The low-heat cooking technique ensures soft, velvety eggs.
- Nutritious: Packed with protein from eggs and fiber, antioxidants, and essential minerals from mushrooms.
- Customizable: Add cheese, herbs, or spices to suit your personal taste.
- Diet-Friendly: Fits well into low-carb, keto, and high-protein diets.
Ingredients
- 4 large eggs
- 1/4 cup milk (or plant-based milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1/4 teaspoon garlic powder (optional)
- Chopped green onions or parsley (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Crack the eggs into a bowl and whisk with milk, salt, and pepper until smooth and slightly frothy.
- Heat butter in a non-stick skillet over medium heat, then sauté the mushrooms for 3-4 minutes until golden and tender. If desired, add garlic powder.
- Reduce the heat to low, pour the egg mixture over the mushrooms, and let it sit for a few seconds. Gently stir with a spatula, pushing the eggs from the edges toward the center, until soft curds form.
- Remove from heat just before the eggs are fully cooked; residual heat will finish cooking them.
- Garnish with green onions or parsley and serve immediately with toast, avocado, or a fresh salad.
Servings and Timing
- Servings: 2
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Variations
- Add cheese like cheddar or parmesan for a richer flavor.
- Experiment with different herbs such as chives or thyme.
- Include spinach or bell peppers for extra veggies.
Storage/Reheating
- Scrambled eggs are best enjoyed immediately, but you can store leftovers in the fridge for up to 1 day.
- Reheat gently on low heat to avoid overcooking and drying out the eggs.
FAQs
Can I make scrambled eggs without milk?
Yes, you can make scrambled eggs without milk. The eggs will still turn out creamy, though milk or a dairy substitute adds extra richness.
How do I make scrambled eggs fluffier?
Whisk the eggs thoroughly to incorporate air, and cook them on low heat for soft, fluffy eggs.
Can I use other mushrooms for this recipe?
Yes, you can use any variety of mushrooms like cremini, portobello, or shiitake.
Can I add cheese to the scrambled eggs?
Absolutely! Adding cheese like cheddar, goat cheese, or parmesan enhances the creamy texture and flavor.
How can I avoid overcooking the eggs?
Cook eggs on low heat and remove them from the skillet when they’re still slightly undercooked. The residual heat will continue to cook them.
Can I add other vegetables to this recipe?
Yes, feel free to add spinach, tomatoes, or bell peppers for added nutrition and flavor.
Can I use olive oil instead of butter?
Yes, olive oil is a healthy alternative and adds a slightly different flavor.
Is this recipe suitable for a keto diet?
Yes, this recipe is keto-friendly as it’s low in carbohydrates and high in protein and healthy fats.
Can I prepare this recipe ahead of time?
While scrambled eggs are best fresh, you can sauté the mushrooms ahead of time and store them in the fridge for up to 3 days.
Can I use plant-based milk?
Yes, any plant-based milk like almond or oat milk can be substituted for dairy milk.
Conclusion
Creamy scrambled eggs with mushrooms are a delightful and nutritious dish that’s easy to make. Perfect for a quick breakfast or an elegant brunch, this recipe can be customized to suit your taste and dietary preferences. Enjoy the creamy texture of the eggs paired with the savory, umami flavor of mushrooms for a meal that’s sure to satisfy!
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Creamy Scrambled Eggs with Mushrooms
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Creamy scrambled eggs with mushrooms offer a quick, delicious, and nutritious breakfast or brunch option. The velvety eggs, combined with sautéed mushrooms, create a satisfying dish that’s rich in protein and packed with flavor. Perfect for a light meal that’s customizable to your taste and diet.
Ingredients
- 4 large eggs
- 1/4 cup milk (or plant-based milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1/4 teaspoon garlic powder (optional)
- Chopped green onions or parsley (for garnish)
Instructions
- Crack the eggs into a bowl and whisk with milk, salt, and pepper until smooth and frothy.
- Heat butter in a non-stick skillet over medium heat, then sauté the mushrooms for 3-4 minutes until golden and tender. If desired, add garlic powder.
- Reduce heat to low, pour the egg mixture over the mushrooms, and let sit for a few seconds. Gently stir with a spatula, moving eggs from the edges to the center, until soft curds form.
- Remove from heat just before the eggs are fully cooked; residual heat will finish the cooking process.
- Garnish with green onions or parsley and serve immediately with toast, avocado, or a fresh salad.
Notes
- For a richer flavor, add cheese like cheddar or parmesan to the eggs.
- Try adding spinach, bell peppers, or chives for more flavor and nutrition.
- If you prefer a dairy-free option, substitute plant-based milk for regular milk and use olive oil instead of butter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
