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Cheesy Mushroom Scrambled Eggs – vegetarian recipe
Stav Kogan

Cheesy Mushroom Scrambled Eggs

Elevate your morning routine with these incredibly fluffy and savory Cheesy Mushroom Scrambled Eggs. The earthy umami of fresh mushrooms combined with the salty bite of Parmesan cheese transforms simple scrambled eggs into a gourmet experience. It's a quick, satisfying meal that
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 serving
Calories: 203
Ingredients Method Nutrition

Ingredients
  

  • 4 tablespoons (57 g / 2.01 oz) butter, divided
  • 1 cup (80 g / 2.82 oz) fresh mushrooms, chopped finely
  • 8 large eggs
  • 4 tablespoons (22 g / 0.78 oz) Parmesan cheese, freshly shredded
  • Salt and black pepper, to taste
  • Low and slow heat is the secret to creamy, custard-like eggs. Rushing with high heat will make them tough and dry.
  • Use a silicone spatula to gently fold the eggs from the edges toward the center, creating large, soft curds instead of small, crumbly pieces.
  • For the best flavor and melt, grate your Parmesan cheese from a block right before using it. Pre-shredded cheese often contains anti-caking agents that can affect the texture.

Method
 

  1. Directions
  2. In a medium bowl, whisk the eggs vigorously with salt and pepper until they are light, frothy, and uniform in color.
  3. Set aside.
  4. Melt 2 tablespoons (30 ml / 1 fl oz) of butter in a non-stick skillet over medium heat.
  5. Add the finely chopped mushrooms and sauté for 5-7 minutes, until they have released their moisture and started to brown.
  6. Reduce the heat to low and add the remaining 2 tablespoons (30 ml / 1 fl oz) of butter to the pan.
  7. Once melted, pour in the beaten eggs.
  8. Let the eggs sit for about 30 seconds until the edges begin to set.
  9. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
  10. Continue this gentle folding motion for 4-5 minutes.
  11. When the eggs are about 90% cooked but still slightly moist, turn off the heat.
  12. Fold in the shredded Parmesan cheese. The residual heat will melt the cheese and finish cooking the eggs to perfection.
  13. Serve immediately, garnished with a little extra pepper or fresh herbs if desired.

Nutrition

Calories: 203kcalCarbohydrates: 1.9gProtein: 15.2gFat: 23.1g

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