YOUR SOLIN GENERATED RECIPE
Savory Egg Scramble with Sautéed Mushrooms and Corn Tortillas
Enjoy a hearty and satisfying scramble featuring a blend of whole eggs and egg whites, perfectly sautéed mushrooms, a sprinkle of melted cheddar, and warm corn tortillas. This dish delivers a delightful mix of textures and flavors with a savory twist, making it a versatile option for any time of day.
INGREDIENTS
4 whole eggs
2 egg whites
1 cup sliced white mushrooms
2 small corn tortillas
1/4 cup shredded cheddar cheese
1 tsp olive oil
Salt and pepper to taste
PREPARATION
Heat a non-stick skillet over medium heat and add 1 teaspoon olive oil.
Add the sliced mushrooms and sauté until they are tender and lightly browned, about 3-4 minutes.
In a bowl, whisk together the whole eggs and egg whites with a pinch of salt and pepper.
Pour the egg mixture into the skillet with the mushrooms. Allow the eggs to set slightly before gently stirring.
Continue cooking the eggs until they are softly scrambled and fully cooked, about 3-4 minutes.
Just before finishing, sprinkle the shredded cheddar cheese over the eggs, allowing it to melt slightly.
Warm the corn tortillas in a separate pan or microwave.
Serve the savory egg scramble hot, accompanied by the warm tortillas.