Mushroom Scrambled Eggs

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  • Makes: 3 servings
  • Start to Finish: 20 mins

Mushroom Scrambled Eggs

Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Mushroom Scrambled Eggs)

  • Per serving:
  • 191 kcal ,
  • 14 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 384 mg chol. ,
  • 382 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 14 g pro.
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