By Sasha Gordanier
Clean the mushrooms and slice them thinly if they aren't already.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, stirring occasionally, until they are golden brown and tender.
In a bowl, whisk together 4 large eggs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until the mixture is fully combined.
Reduce the heat to low and move the mushrooms to one side of the skillet.
Add another teaspoon of olive oil to the empty side of the skillet and pour in the egg mixture.
Continuously stir the eggs gently with a spatula, scraping from the edges to the center until they are softly scrambled, about 2-3 minutes.
Once the eggs are almost set, combine them with the sautéed mushrooms on the other side of the skillet and cook for another minute, ensuring that everything is warmed through.
Toast the slices of whole-wheat bread until they are golden brown and crunchy.
Serve the scrambled eggs and mushrooms on a plate, garnished with chopped fresh chives or parsley.
Place the whole-wheat toast on the side and serve immediately.
How did this recipe turn out? Let others know!
to rate this recipe
By Sasha Gordanier
This Breakfast Vegetarian Quick & Easy recipe is ready in 15 minutes and features large eggs, cremini or button mushrooms, olive oil and other delicious ingredients. Contains 460 calories total.
Clean the mushrooms and slice them thinly if they aren't already.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, stirring occasionally, until they are golden brown and tender.
In a bowl, whisk together 4 large eggs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until the mixture is fully combined.
Reduce the heat to low and move the mushrooms to one side of the skillet.
Add another teaspoon of olive oil to the empty side of the skillet and pour in the egg mixture.
Continuously stir the eggs gently with a spatula, scraping from the edges to the center until they are softly scrambled, about 2-3 minutes.
Once the eggs are almost set, combine them with the sautéed mushrooms on the other side of the skillet and cook for another minute, ensuring that everything is warmed through.
Toast the slices of whole-wheat bread until they are golden brown and crunchy.
Serve the scrambled eggs and mushrooms on a plate, garnished with chopped fresh chives or parsley.
Place the whole-wheat toast on the side and serve immediately.
Calories per Serving: 460
Your Rating:
