This is one of the best scrambled eggs and mushrooms recipes we’ve tasted. The ingredient mix allows the flavors of the mushrooms to shine through. Wild mushrooms recommended.
Easy Scrambled Eggs with Mushrooms
Description
We made this recipe using Chanterelle mushrooms, known as Pfifferling in Germany. Just wow. They are the perfect mushrooms for scrambled eggs. Garlic and oil brings out their beauty. Of course our scrambled eggs are packed with egg whites to boost the protein count. The few yolks and almond milk keeps them from getting rubbery. We went to extremes, making multiple servings one day and re-warming them every morning. While this doesn't always work with eggs, they help up and were enjoyable 4 days in a row. Of course, we recommend them fresh. Enjoy!
Ingredients
Instructions
-
Heat the oil over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
-
Beat the eggs and egg whites in a medium bowl. Add salt and pepper to taste, and beat in the almond milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.
Servings 2
- Amount Per Serving
- Calories 429kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 370mg124%
- Sodium 991mg42%
- Potassium 529mg16%
- Total Carbohydrate 9g3%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 32g64%
- Vitamin A 15 IU
- Vitamin C 3 mg
- Calcium 12 mg
- Iron 9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Any mushroom will do. Try it with chanterelles, or wild mushrooms.