Onion and Mushroom Scrambled Eggs

Onion and Mushroom Scrambled Eggs

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
boonu
Recipe by  boonu

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  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.

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Reviews (3)

Rate This Recipe
Baking Nana
2

Baking Nana

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 end. The mushrooms scrambled with the eggs gave the eggs a muddy color.

Sarah Jo
1

Sarah Jo

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. I would make this again, just for myself.

Lilcat
0

Lilcat

This was so good as well as being easy to make. I also served it on toast and it was enjoyed. I will make again!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 31.3 g
  • 48%
  • Carbs
  • 13.3 g
  • 4%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 495 mg
  • 165%
  • Sodium
  • 563 mg
  • 23%

Based on a 2,000 calorie diet

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