Scrambled Eggs with Mushrooms
Scrambled Eggs with Mushrooms is the perfect breakfast recipe that you can quickly prepare within 10 minutes. Caramelized onion with sauteed mushrooms makes a perfect combination with scrambled eggs. It's really a treat for me to have it with toasted bread slices.
Print
Pin
Servings: 1 Person
Calories: 345kcal
Equipment
- Frying Pan
Ingredients
- Eggs - 2
- Milk - 50 ml
- Olive Oil - 1 Tbsp
- Onion Chopped - 2 Tbsp
- Green Bell Peppers Chopped - 2 Tsp
- Mushrooms Sliced - ½ Cup
- Salt - ⅓ Tsp
- Black Peppers - ⅓ Tsp
Instructions
- In a pan, add olive oil and heat it up.
- Add chopped onion and saute for a minute.
- Now add chopped green bell peppers and mushrooms.
- Mix well and saute for 01 minute.
- In a meanwhile, break 2 eggs in a bowl and add milk.
- Season with salt.
- Whisk well to blend milk and eggs together.
- Now add egg mixture in a pan on low heat.
- Slowly mix the eggs with onion and mushrooms.Continuous stir the egg with spatula. It will take 02 minutes (on low heat) to cook the eggs. Don't cook it long otherwise the egg will dry.
- Sprinkle black peppers.
- Now it's ready to serve!
Notes
- Don't cook the eggs on high heat.
- Use the spatula to continuously stir the eggs.
- Slowly and gently stir the eggs to make perfect scrambled eggs.
- Stir the eggs in one direction to create perfect and uniform scrambling.
- Avoid breaking eggs directly in the frying pan.
- Milk will help to create a smooth scrambling pattern.
- You can also add veggies to make it more nutritious.
- In the place of olive oil, you can use butter.
Nutrition
Calories: 345kcal