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.
We added goat cheese instead of Boursin, and it was delicious. We will add fresh spinach next time.
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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