• 4 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine eggs, milk, parsley, dry mustard, salt, Worchestershire sauce, and pepper. Beat with a whisk until well mixed and evenly colored; set aside.

Instructions Checklist
  • In a large skillet heat butter over medium heat until melted. Add mushrooms and the 1 tablespoon chopped onion; cook for 2 minutes, stirring occasionally. Pour egg mixture into skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately. If desired, sprinkle with green onions.

Nutrition Facts

191 calories; 14 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 384 mg cholesterol; 382 mg sodium. 178 mg potassium; 2 g carbohydrates; 0 g fiber; 2 g sugar; 14 g protein; 0 g trans fatty acid; 714 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 49 mcg folate; 1 mcg vitamin b12; 90 mg calcium; 2 mg iron;


4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0