Name: Scrambled eggs with sautéed mushrooms
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 8 large egg whites; 5 oz cremini mushrooms, sliced; 3 1/2 tbsp fresh chives, finely chopped; 1 tbsp salted butter; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

446 calories

Protein: 45g; 40% of calories
Carbs: 15g; 13% of calories
Fat: 23g; 47% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 0 min

Melt half the butter in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms and a pinch of the salt. Sauté for 6 to 8 minutes until the liquid has evaporated and the mushrooms are deeply browned.
While the mushrooms cook, whisk the whole eggs and egg whites together in a bowl with the remaining salt and the black pepper until the mixture is uniform and no streaks remain.
Reduce the heat to medium-low and add the remaining butter to the skillet. Pour in the egg mixture. Let the eggs set for a moment, then use a spatula to gently push the eggs toward the center, creating large soft curds. Cook for 2 to 3 minutes until the eggs are mostly set but still look slightly moist. Done when the whites are set and the yolks are soft.
Remove the skillet from the heat. Fold in the chopped chives and plate the mixture immediately.

Nutrition

Ingredients

Instructions

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