Turn Scrambled Eggs Into A More Filling Meal With One Meaty And Nutritious Addition
Scrambled eggs are a solid choice when you're craving a delicious, high-protein breakfast.
Why mushrooms? They're high in essential vitamins like B2, B3, and folate — all of which help support a healthy brain, red blood cells, and nervous system. They're also filled with antioxidants and minerals like potassium and selenium, which are beneficial for heart and immune system health. All around, they're a fantastic fungus, and because they're so hearty, they're often used as a meat substitute in vegetarian or vegan meals.
Adding mushrooms to scrambled eggs makes them thick and rich. They provide a slight chew that complements the softness of the scramble, and offer a salty, umami flavor that tastes great alongside rich yolks. Whether you saute or steam the mushrooms before adding them to the egg mixture, they taste pretty delightful — especially if you love savory breakfasts.
How to best cook mushrooms for scrambled eggs
The best way to incorporate mushrooms into scrambled eggs is to cook them separately. Add sliced mushroom pieces into a preheated skillet on medium heat with olive oil. You can also add aromatics like minced garlic or finely chopped onions for more flavor. Saute the mushroom mixture in the pan until they become soft and slightly browned. Once they're done, crack and beat some eggs in a bowl, and then pour them over the mushrooms in the pan. Push the eggs around until they're cooked to your preferred texture.
Another method involves mixing canned mushrooms directly into the beaten egg mixture, then pouring it all into a greased skillet. Canned mushrooms are convenient and typically already soft, so they don't require extra cook time. No matter how you choose to add these tasty fungi into your eggs, tack on some other ingredients to amp things up. Parmesan or mozzarella cheese shreds, green onion or parsley, and finely chopped bell pepper, for example, are a few creative ingredients that belong in your omelets.
