Onion and Mushroom Scrambled Eggs

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Onion and Mushroom Scrambled Eggs
Rating: 3.73 stars
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.
prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
2
Yield:
2 servings
Onion and Mushroom Scrambled Eggs

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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

  • 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.

Cook's Note:

If using cream cheese instead of Boursin(R) you may want to add more garlic to make up for the lack of seasoning. I have also used heavy cream as a replacement before, with good results.

Nutrition Facts

Per Serving:
416 calories; protein 23.9g; carbohydrates 13.3g; fat 31.3g; cholesterol 438.8mg; sodium 369.1mg. Full Nutrition
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 04/17/2021
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