Ingredients for Scrambled Eggs With Scallions And Mushrooms
- 1 tablespoon Peanut Oil
- 8 ounces White Mushrooms
- 4 Scallions
- 1-2 Hot Green Chili Pepper
- 1 medium Tomatoes
- 2 tablespoons Fresh Cilantro
- 4 large Eggs
- Salt to taste
- Fresh Ground Black Pepper to taste
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How to Make Scrambled Eggs With Scallions And Mushrooms
- Heat 1 tablespoon of vegetable oil in a large nonstick frying pan over high heat.
- Add 8 ounces of sliced cremini mushrooms to the hot pan.
- Stir-fry the mushrooms until they become tender and slightly browned, about 5-7 minutes.
- Add the white parts of 4 thinly sliced scallions, 1-2 finely chopped green chilies, and 1 medium finely chopped tomato.
- Reduce heat to medium and cook, stirring occasionally, until the tomato softens, about 3-5 minutes.
- Stir in 2 tablespoons of chopped fresh cilantro.
- In a separate bowl, whisk together 4 large eggs, salt, and pepper to taste.
- Pour the egg mixture into the pan with the mushrooms and vegetables.
- Gently stir the eggs until they are cooked through but still slightly moist, about 2-3 minutes. Avoid overcooking.
- Stir in the green parts of the scallions.
- Remove from heat and serve immediately with toast or flatbread.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
7g
Fat
24g
Carbs
1g
