Recipe by boonu
"A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast."
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1 1/2 tablespoons
extra-virgin olive oil
1 (8 ounce) package
sliced fresh mushrooms
1 1/2 tablespoons
garlic and herb cheese spread (such as Boursin®)
salt and ground black pepper to taste
shredded mozzarella cheese
This had way too much Italian seasoning for us and I even cut it way back. Also, I would cook the mushrooms and onions in a separate pan and then just fold them into the eggs with the cheese at the end. The mushrooms scrambled with the eggs gave the eggs a muddy color.
I cut the italian seasoning back to a half teaspoon and added in one more egg. I also used one package of Laughing Cow cheese because I did not have Boursin. I liked this more than the kids did. I would make this again, just for myself.
This was so good as well as being easy to make. I also served it on toast and it was enjoyed. I will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Onion and Mushroom Scrambled Eggs
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 282
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