This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The present was an egg laid by the past that had the future inside its shell."
-Zora Neale Hurston
There are lots of scrambled egg variations, but the ones that I love best are the Spanish versions. Generally speaking, the eggs are on the runny side, soft and silky, and filled with veggies. They are often served on lunch menus with a smaller portion as a main course. Amongst the versions I have had, the mushroom are my favorite.
Serve this as a dinner meal with a side salad.
There are a lot of different liquids added to omelets and scrambled eggs. I like to add a little water, not because it saves on calories, but because I like how the water steams off as the eggs are cooking. The steam results in a lighter omelet and the water doesn't mask the taste of the eggs.
Servings = 2 | Serving size =2 eggs scrambled with mushrooms
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|1 Tbsp||olive oil (divided)|
|1 clove||garlic (minced)|
|1 small||onion (finely diced)|
|12 ounces||crimini mushrooms (coarsely chopped)|
|2 Tbsp||flat leaf parsley (coarsely chopped)|
|2 Tbsp||dry sherry|
|1/4 tsp||salt (divided)|
|fresh ground black pepper (to taste)|
|1/4 cup||2% milk|
|2 Tbsp||fresh chives (chopped)|
Place 2 teaspoons olive oil in a large skillet over medium heat.
Add the garlic and cook slowly for about 3 to 4 minutes. Stir frequently.
Add the onion and cook for 5 minutes. Stir frequently.
Add the mushrooms. Increase the heat to medium high and cook for 15 minutes. Toss frequently.
After the mushrooms are cooked add the parsley, sherry, 1/8 teaspoon of the salt, and the pepper.
Cook for another 3 minutes on medium-high, stirring frequently, until the sherry has mostly evaporated.
Toss well and remove from the heat.
Place the remaining teaspoon olive oil in a large skillet over medium heat.
When the pan is hot, break the eggs into the pan.
Add the milk and whisk gently, using a spatula, folding the eggs together as they cook.
Add the remaining 1/8 teaspoon salt. Continue to fold the eggs together, but adjust the heat so that the eggs don't dry out.
When the eggs are halfway cooked, fold in the mushrooms.
When the eggs are cooked but still slightly soft, add the chives, fold them in, and serve.
Serving size = 2 eggs scrambled with mushrooms
Servings = 2
Amount Per Serving
|Calories 305||Calories from Fat 158|
|% Daily Value|
|Total Fat 18g||28%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 15g||3%|
|Dietary Fiber 2g||10%|
|Vitamin A 19%||Vitamin C 19%|
|Calcium 20%||Iron 17%|
|Vitamin K 72 mcg||Potassium 1081 mg|
|Magnesium 42 mg|