Mushroom and Scrambled Egg Recipe Recipe

1. Prepare the eggs: Whisk the eggs in a bowl with a pinch of salt and pepper.

2. Sauté the mushrooms: Heat the olive oil or butter in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they are tender and slightly browned. Season with salt and pepper. If using soy sauce, add it now.

3. Scramble the eggs: Pour the whisked eggs into the skillet with the mushrooms. Cook, stirring gently, until the eggs are set but still slightly moist.

4. Combine and serve: Gently combine the scrambled eggs and mushrooms. Garnish with the chopped green onions. Serve immediately.

Tips and Variations:

– For a richer flavor, you can add a tablespoon of cream or milk to the eggs before scrambling.

– You can add other vegetables, such as onions or bell peppers, to the dish.

– If you like a spicier dish, add a pinch of red pepper flakes to the mushrooms while they are cooking.

– Serve this dish with rice or toast for a complete meal.