I could have made this fancier, sound fancier, by making it a Mushroom and Onion Omelet but the truth is rather than cooking the eggs and mushrooms/onions separately and then combining, I actually prefer the taste of the mushrooms and onions sautéed and then cooked along with the eggs. I think the taste melds with the eggs better so, really, it's scrambled eggs with mushrooms and onions. If you like eggs, like we do (and we eat a lot of them) this is a quick, easy, and versatile way to get in your protein and a vegetable. Perfect for breakfast, of course, but Gene and I also love them for a light lunch or, along with hash browns, as dinner.
Scrambled Eggs with Mushrooms and Green Onions
Recipe by Glenna Anderson Muse
1/4 cup 2% milk
3/4 cup fresh Mushrooms, chopped
2 green onions, diced
1/2 Tbsp olive oil
Salt and Pepper to taste
1/3 cup Sharp Cheddar cheese, shredded
1) Sauté onions and mushrooms in olive oil (just enough to cover surface of pan) over medium heat in large skillet
2) Whisk eggs together with milk. When onion is soft, add eggs to pan. Sprinkle with salt and pepper. Cook, stirring occasionally but not constantly, to allow fluffy curds to form.
3) When curds are almost dry (eggs are almost done, turn heat off and sprinkle with cheese. Allow to melt and then serve immediately.
Nutrition per 1/2 of recipe (3 eggs) Calories: 206; Protein: 15; Carbs: 4; Fat: 15; Fiber: 1.