Mushroom and Egg Scramble

Serves: 4
Total Calories: 211


3 tablespoons unsalted butter
1 small onion, finely chopped
2 cups sliced mushrooms
salt and freshly ground black pepper
8 large eggs


1 In a 9-inch nonstick skillet, melt the butter over medium heat. Add the onion, mushrooms, and salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are lightly browned, about 10 minutes.

2 In a medium bowl, beat the eggs with salt and pepper to taste. Pour the eggs over the vegetables and let them set briefly. Turn the mushrooms and eggs with a spatula or spoon to allow the uncooked eggs to reach the surface of the pan. Allow the eggs to set and stir again. Repeat the stirring and cooking until the eggs are set to taste, about 2 to 3 minutes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 211
Calories from Fat: 128

This Mushroom and Egg Scramble recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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