Scrambled eggs with mushrooms
227 reviewsUnexpected guests for brunch? We've got you covered!
Ingredients
Utensils
Stovetop, Frying pan, Pot (small), Whisk, Toaster
recipe
Step 1
Wash the mushrooms and slice.
Step 2
Scramble the eggs in a bowl using a whisk or a fork. Add salt & pepper. Optional: add a few small pieces of butter to the bowl before cooking the eggs.
Step 3
Melt the butter in a pan on medium-high heat and add the mushrooms. Cook for 2 minutes, stirring frequently.
Step 4
Lower the heat and pour the egg mixture into the pan. Cook for 4-5 minutes on very low heat, mixing frequently.
Step 5
Add the parmesan cheese and mix.
Step 6
Toast the bread and cut in half.
Step 7
Sprinkle with some thinly sliced raw mushrooms, parmesan cheese and serve with a side salad and bread. Enjoy! Optional: Add some fresh chives or other herbs.
Nutrition facts
Average estimated amount for one serving
| Energy | 449 cal. |
| Fat | 30 g |
| Carbohydrates | 22 g |
| Protein | 24 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Scrambled eggs with mushrooms" contains 449 Energy, 30 g of Fat, 22 g of Carbohydrates, 24 g of Protein, 4 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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