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Scrambled Eggs With Mushrooms
At a Glance
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 30 min
- Servings
- 4.00 serving(s)
Categories
- Breakfast
Cuisine
- general
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Omnivore
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Scrambled Eggs With Mushrooms brings together 4 flat mushrooms, cooking spray, 16 cherry tomatoes in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 flat mushrooms
- cooking spray
- 16 cherry tomatoes
- 6 eggs
- 2 egg whites
- 1/3 cup light cream
- 20 g butter
- 1 tablespoon chives, finely chopped
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Instructions
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Spray mushrooms with oil. Place on prepared tray. Roast for 5 minutes. Add tomatoes; spray with oil. Roast for 15 minutes more or untilmushrooms are tender and tomatoes split.
Meanwhile, whisk eggs, egg whites, and cream in a large jug. Melt butter in a large frying pan over moderate heat. Add the egg mixture, cook for 30 seconds. Gently stir egg mixture from outer edges to centre until eggs form creamy curds. Remove from heat; stir in chives.
Place mushrooms on plates with scrambled eggs and tomatoes. Sprinkle with black pepper, then serve at once.
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