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
