Scrambled eggs with mushrooms: A breakfast twist you need to try

While everyone is familiar with basic scrambled eggs, that doesn't mean there's no room for improvement or additions. Often, we reach for bacon, ham, or sausage, and among vegetables, onions and tomatoes are common choices. If you're looking for a tasty change from the routine and want an extra portion of flavor in your breakfast, try adding mushrooms.

Scrambled eggs with mushrooms

Scrambled eggs with mushrooms are a great option for those who don't eat meat. Mushrooms are rich in umami, which adds a new dimension of flavor. Plus, mushrooms are inexpensive and readily available. Even if you don't use all of them for breakfast, you can turn the rest into mushroom soup or make a sauce for pasta or meats.

Scrambled eggs with mushrooms are a delicious breakfast recipe. You can eat the mushrooms straight after cooking or use them to fill a tortilla to create a breakfast wrap. You can choose either brown or white mushrooms for this breakfast.

Ingredients:

                  
• 3 eggs
• 3.5 oz mushrooms
• half a white onion
• 2 tablespoons butter
• salt and pepper to taste

Preparation:

1. Clean the mushrooms thoroughly and slice them. Finely chop the onion.
2. Melt the butter in a pan. If you are concerned about burning it, add a little oil.
3. When the butter melts, add the onion and cook until translucent. Then, add the mushrooms and continue cooking until they soften and begin to brown.
4. Crack the eggs into a bowl and whisk them with salt and pepper.
5. Pour the egg mixture into the pan and cook until set.

Transfer the finished scrambled eggs to a plate and serve with your favorite sides, such as fresh bread or vegetables. You can add some arugula, tomato, or cucumber. Finally, garnish the dish with chopped chives. Besides chives, you can use fresh thyme, rosemary, or basil. Enjoy your meal!