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Onion and Mushroom Scrambled Eggs

Onion and Mushroom Scrambled Eggs

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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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Nutrition

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

Based on a 2,000 calorie diet

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

Baking Nana
4
2/2/2013

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

Sarah Jo
2
8/30/2013

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.

Nadine
1
9/9/2014

What a great recipe. I had double everything except for the Italian seasoning (mistake on my part). Will be doing again. Thank you boonu for a wonderful recipe.