Onion and Mushroom Scrambled Eggs

1 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“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.” - by boonu

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 (8 ounce) package sliced fresh mushrooms
1 onion, sliced
1 clove garlic, minced
1 1/2 tablespoons Italian seasoning
5 eggs
2 tablespoons garlic and herb cheese spread (such as Boursin®)
salt and ground black pepper to taste
1/3 cup shredded mozzarella cheese

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Metric US

Original recipe yields 2 servings

Directions

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.
Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
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.

Nutrition

Amount Per Serving (2 total)

Calories
415 cal
21%

Fat
31.3 g
48%

Carbs
13.3 g
4%

Based on a 2,000 calorie diet

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Reviews (1)

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Baking Nana

Feb. 2, 2013

"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 the e..." See morend. The mushrooms scrambled with the eggs gave the eggs a muddy color."

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