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.
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