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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
What a great recipe. I had double everything except for the Italian seasoning (mistake on my part). Will be doing again. Thank you boonu for a wonderful recipe.
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
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make perfect fluffy scrambled eggs.
Watch Chef John make scrumptious scrambled eggs with leftover lobster meat.
Fresh basil, cherry tomatoes, and feta cheese make the perfect summer scramble.