Onion and Mushroom Scrambled Eggs recipe

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Ingredients

1 ½ tablespoons extra-virgin olive oil
1 (8 ounce) package sliced fresh mushrooms
1 onion, sliced
1 clove garlic, minced
1 ½ tablespoons Italian seasoning
5 eggs
2 tablespoons garlic and herb cheese spread (such as Boursin®)
salt and ground black pepper to taste
⅓ cup shredded mozzarella cheese

Nutrition Info

415.5 calories
carbohydrate: 13.3 g
cholesterol: 438.8 mg
fat: 31.3 g
fiber: 3.5 g
protein: 23.9 g
saturatedFat: 11.4 g
servingSize: -
sodium: 369.1 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat, cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.

  2. Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.

  3. Pour eggs in skillet over mushroom mixture, cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

Recipe Yield

2 servings

Recipe Note

A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.

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