Mushroom and onion scrambled eggs
Mushroom and onion scrambled eggs are a quick, flavorful breakfast that combines earthy mushrooms and sweet onions with fluffy scrambled eggs. This dish is perfect for busy mornings or light lunches, using just a few ingredients to deliver hearty satisfaction.
Cook time 15 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 cup mushrooms
2 eggs
1 onion
1 dash salt
Mushroom and onion scrambled eggs is a simple yet delicious breakfast option that brings savory flavors together with minimal ingredients. Perfect for a quick morning meal or a light lunch, this recipe combines the earthy taste of mushrooms with the sweetness of onions, all mixed into fluffy scrambled eggs.
Instructions:
- Slice the mushrooms and finely chop the onion.
- Crack the eggs into a bowl and beat them thoroughly with a pinch of salt.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Once the oil is hot, add the chopped onions to the skillet. Sauté until they become translucent, about 3-4 minutes.
- Add the sliced mushrooms to the skillet with the onions. Continue to cook until the mushrooms are tender and any released moisture has evaporated, approximately 5-7 minutes.
- Reduce the heat to low-medium.
- Pour the beaten eggs over the cooked mushrooms and onions in the skillet.
- Gently stir the mixture, scraping the bottom of the pan regularly, until the eggs are fully cooked but still soft and creamy, about 2-3 minutes.
- Taste and adjust seasoning with an extra dash of salt if needed.
- Serve immediately, either on its own or with toast, for a wholesome breakfast or brunch.
Mushroom and onion scrambled eggs offer a rich and satisfying start to your day. This dish is not only quick and easy to prepare but also packed with flavor and nutrition. Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find this recipe both delicious and rewarding.
Mushroom and onion scrambled eggs FAQ:
The total cooking time for Mushroom and Onion Scrambled Eggs is about 10-15 minutes. This includes 3-4 minutes for sautéing onions, 5-7 minutes for cooking mushrooms, and an additional 2-3 minutes to scramble the eggs.
You can substitute mushrooms with other vegetables such as spinach, bell peppers, or zucchini. Adjust cooking times as needed, since these vegetables may have different moisture content and cooking requirements.
The eggs are done when they are fully set but still soft and creamy. Be sure to scrape the bottom of the pan regularly to prevent sticking and check for a slight jiggle in the eggs before removing from heat.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a little moisture if needed to prevent drying out.
Yes, you can use egg substitutes like scrambled tofu or commercial egg replacers. Adjust the cooking times and liquid ratios according to the substitute's package instructions.
Tips:
- Use fresh, high-quality ingredients to enhance the flavor of the dish.
- Prepping your ingredients before cooking (chopping onions and mushrooms) ensures a smoother cooking process.
- Cook mushrooms until they're browned to bring out their umami flavor before adding the eggs.
- Use a non-stick skillet to prevent the eggs from sticking and to make cleaning up easier.
- Season the eggs lightly with salt to avoid overshadowing the natural flavors of the ingredients.
- For an extra creamy texture, add a splash of milk or cream to the eggs before whisking.
Nutrition per serving
1 ServingsCalories 210kcal
Protein 16g
Carbohydrates 14g
Fiber 3.05g
Sugar 8g
Fat 24g
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