Onion and Mushroom Scrambled Eggs

Onion and Mushroom Scrambled Eggs

7
boonu 0

"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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Ingredients

35 m servings 415 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 439 mg
  • 146%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
  2. Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
  3. Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

Footnotes

  • Cook's Note:
  • If using cream cheese instead of Boursin(R) you may want to add more garlic to make up for the lack of seasoning. I have also used heavy cream as a replacement before, with good results.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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....

Most helpful critical review

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...

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...

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....

Eight oz. of mushrooms for 5 eggs? A whole onion? Even more startling, 1-1/2 TABLESPOONS of Italian seasoning? For 5 eggs? Especially regarding the seasoning, one could reasonably assume thi...

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.

I thought this was barely OK. I made it exactly as written. I'd never bought the Boursin before, but it was kind of nice itself. But overall, this wasn't really a breakfast kind of dish to me. I...

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!