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French Scrambled Eggs with Sautéed Mushrooms
French Scrambled Eggs with Sautéed Mushrooms

French Scrambled Eggs with Sautéed Mushrooms
A quick and nutritious breakfast featuring creamy scrambled eggs and seasonal mushrooms.
French Scrambled Eggs with Sautéed Mushrooms
Ingredients:
1
Servings
  • 3
    item
     egg
  • 100
    g
     mushroom
  • 10
    g
     butter
  • 30
    ml
     milk
  • 5
    g
     parsley
  • 1
    g
     salt
  • 1
    g
     black pepper
Preparation Time: 10 minutes
French Scrambled Eggs with Sautéed Mushrooms
Instructions:
  1. Crack the eggs into a bowl, add milk, salt, and pepper, and whisk until well combined.
  2. Heat half the butter in a non-stick pan over medium heat.
  3. Add mushrooms and sauté until golden brown, about 3 minutes.
  4. Remove mushrooms from the pan and set aside.
  5. Add the remaining butter to the pan and pour in the egg mixture.
  6. Stir gently with a spatula until the eggs are softly scrambled.
  7. Fold in the sautéed mushrooms and sprinkle with chopped parsley before serving.
Nutrition Per Serving 150 g Per 100g
Energy 320 kcal 213 kcal
Protein 20 g 13.3 g
Fibre 1 g 0.7 g
Salt 0.5 g 0.3 g
Sugar 2 g 1.3 g
Carbohydrates 5 g 3.3 g
Fat 25 g 16.7 g
  • 3
    item
     egg
  • 100
    g
     mushroom
  • 10
    g
     butter
  • 30
    ml
     milk
  • 5
    g
     parsley
  • 1
    g
     salt
  • 1
    g
     black pepper
1
Servings
0

Crack the eggs into a bowl, add milk, salt, and pepper, and whisk until well combined.

Heat half the butter in a non-stick pan over medium heat.

Add mushrooms and sauté until golden brown, about 3 minutes.

Remove mushrooms from the pan and set aside.

Add the remaining butter to the pan and pour in the egg mixture.

Stir gently with a spatula until the eggs are softly scrambled.

Fold in the sautéed mushrooms and sprinkle with chopped parsley before serving.

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