Easy Scrambled Eggs with Shitake Mushrooms
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 2 tsp plus 1 tsp olive oil
  • ½ cup shitake mushrooms, sliced
  • 1 cup power greens (e.g., spinach, baby kale, swiss chard)
  • 6 large or extra large eggs
  • 1 tbsp milk
  • Salt and Pepper to taste
  • ⅓ cup shredded hard cheese (gouda, parmesan, pecorino, manchego)
  • Truffled Sea Salt and Fresh Ground Pepper for serving
Instructions
  1. Heat olive oil on medium high heat until smoking.
  2. Add mushroom and saute until soft and slightly browned, about 5 minutes. Add greens and saute for 1-2 minutes more until softened.
  3. Remove from heat and transfer greens and mushrooms to a plate.
  4. Beat eggs with milk until scrambled and add salt and pepper to taste.
  5. Reduce stove top to medium low heat. Add eggs and cook, scraping from the outside in of the frying pan until soft curdles begin to form.
  6. Just when the eggs have only a small amount of liquid left, remove from heat and add mushrooms and greens and cheese. Continue to stir until eggs consist of curdles with just a creaminess holding them together.
  7. Sprinkle with truffled sea salt (or regular sea salt like Maldon) and fresh ground pepper and serve immediately.
Recipe by Weekend Table at https://weekendtable.com/2015/03/15/scrambled-eggs-with-shitake-mushrooms/