Scrambled Eggs with Mushrooms
Ingredients
- 4 large eggs
- 1 cup mushrooms sliced (cremini, button, or your favorite)
- 2 tablespoons milk or cream optional
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- Optional add-ins: grated cheese fresh herbs, baby spinach, minced garlic
Instructions
- Sauté the Mushrooms
- Heat butter or olive oil in a non-stick skillet over medium heat. Add sliced mushrooms and cook for 5–6 minutes until golden and tender.
- Whisk the Eggs
- In a bowl, crack the eggs, add milk or cream (if using), season with salt and pepper, and whisk until fully combined and slightly frothy.
- Cook the Eggs
- Reduce heat to medium-low. Move mushrooms to one side of the skillet and pour the eggs into the empty side. Let them begin to set, then gently stir with a spatula, folding from edges to center.
- Combine and Serve
- Once the eggs are soft and just set, fold in the mushrooms (or keep separate). Garnish with herbs or cheese if desired. Serve immediately.
Notes
- Cook eggs on low heat to avoid overcooking.
- Don’t overcrowd mushrooms—they need space to brown.
- Add spinach or herbs for a flavorful twist.