MUSHROOM AND PARMESAN EGG SCRAMBLE

MUSHROOM AND PARMESAN EGG SCRAMBLE

Mushroom and Parmesan Egg Scramble is a rich, creamy and satisfying dish perfect for breakfast, brunch or a light lunch. The combination of fluffy scrambled eggs, savoury mushrooms and nutty Parmesan cheese creates an irresistible flavour cooked with butter for extra richness. Add salt and black pepper for taste. This dish provides the perfect balance of protein, healthy fats and essential nutrients to fuel your day with minimal ingredients and quick preparation. It’s ideal for those who want a nutritious meal without spending too much time in the kitchen. Whether you’re following a low-carb, keto or gluten-free diet, this scramble fits seamlessly into a healthy eating plan. Serve it on its own, with a side of fresh greens or paired with whole-grain toast for a heartier meal. This dish is a delicious way to start your morning or enjoy a quick, high-protein meal at any time of the day.

RECIPE CATEGORY

Breakfast, Brunch, Snack

SERVING SIZE

1

CUISINE

European, Mediterranean

PREPARATION/TECHNIQUES

Sauté, Pan-Fry, One-Pot Wonders

OCCASION/HOLIDAY

Everyday Breakfast, Weekend Brunch, Healthy Eating

SPECIAL CONSIDERATION/DIETARY CONCERNS

Keto, Low Carb, Gluten-Free, High Protein, Quick and Easy, Healthy

DISH TYPE

Egg Dish, Breakfast Scramble

INGREDIENTS

• 2 eggs

• 30g mushrooms, sliced

• 10g grated Parmesan cheese

• 1 tsp butter

• Salt and black pepper, to taste

• Optional add-ins: Fresh parsley, chilli flakes, garlic powder

FULL NUTRITIONAL INFORMATION

• Calories: 250

• Protein: 18g

• Carbohydrates: 3g

• Fibre: 1g

• Fat: 18g

• Sodium: 180mg

PREPARATION

• Prepare the ingredients: Crack the eggs into a small bowl and whisk until smooth. Clean and slice the mushrooms into thin pieces. Grate the Parmesan cheese.

• Sauté the mushrooms: Heat a non-stick pan over a medium flame. Add butter and let it melt. Toss in the mushrooms and sauté for 2-3 minutes, stirring occasionally, until soft and golden brown. Season with a pinch of salt and black pepper.

• Cook the eggs: Reduce the heat to low. Pour the beaten eggs into the pan with the mushrooms. Let the eggs sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges towards the centre. Continue this process for 2-3 minutes, allowing the eggs to cook slowly for a creamy texture.

• Add Parmesan cheese: Just before the eggs are fully set, sprinkle in the grated Parmesan. Stir to combine and let the cheese melt into the eggs. Remove from heat when the eggs are soft and slightly runny, as they will continue to cook from residual heat.

• Serve immediately: Transfer to a plate and garnish with fresh parsley or chilli flakes if desired.

PREP TIME

5 minutes

COOKING TIME

5 minutes

TIPS

• Low heat is key: Cooking eggs on low heat ensures that they stay soft and creamy rather than dry and rubbery.

• Use fresh mushrooms: Button, cremini or shiitake mushrooms work best, but feel free to experiment with your favourites.

• Season at the right time: Add salt just before serving, as seasoning eggs too early can make them watery.

• Add extra creaminess: A splash of heavy cream or Greek yoghurt can make the scramble even richer.

• Avoid overcooking: Eggs will continue cooking even after being removed from the heat, so take them off slightly earlier.

VARIATIONS

• Cheesy twist: Mix in different cheeses like cheddar, feta or goat cheese for a unique flavour.

• Garlic mushroom scramble: Add ½ minced garlic clove to the mushrooms while sautéing for extra aroma.

• Spicy version: Stir in red pepper flakes or a dash of hot sauce for a kick of heat.

• Herb-infused eggs: Fresh herbs like basil, thyme or chives can enhance the dish with a burst of freshness.

• Protein boost: Add cooked chicken, smoked salmon or diced turkey bacon for a heartier meal.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat to maintain the creamy texture.

• Freezing: Not recommended, as eggs tend to become rubbery when frozen and reheated.

• Make-ahead tip: Slice and cook the mushrooms ahead of time, then reheat and scramble fresh eggs when ready to serve.