Onion and Mushroom Scrambled Eggs

Onion and Mushroom Scrambled Eggs

7
boonu 0

"A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast."

Ingredients

35 m {{adjustedServings}} servings 415 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 439 mg
  • 146%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
  2. Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
  3. Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

Footnotes

  • Cook's Note:
  • If using cream cheese instead of Boursin(R) you may want to add more garlic to make up for the lack of seasoning. I have also used heavy cream as a replacement before, with good results.
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Reviews

7
  1. 8 Ratings

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This had way too much Italian seasoning for us and I even cut it way back. Also, I would cook the mushrooms and onions in a separate pan and then just fold them into the eggs with the cheese at...

I cut the italian seasoning back to a half teaspoon and added in one more egg. I also used one package of Laughing Cow cheese because I did not have Boursin. I liked this more than the kids did....

Eight oz. of mushrooms for 5 eggs? A whole onion? Even more startling, 1-1/2 TABLESPOONS of Italian seasoning? For 5 eggs? Especially regarding the seasoning, one could reasonably assume thi...