Scrambled Eggs With Mushrooms And Onions

Oxmoor House
2 to 4 servings


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2 tablespoons chopped onion
3 tablespoons butter or margarine
3 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 ounces) cubed Cheddar cheese
1 (3-ounce) can sliced mushrooms, drained
2 tablespoons canned green peas, drained (optional)
Chopped fresh parsley


Sauté onion in butter in a medium skillet over medium heat until tender.

Combine eggs, salt, pepper, cheese, mushrooms, and peas, if desired, in a small mixing bowl; stir gently, and add to onion in skillet. Cook, stirring frequently, until eggs are set but still moist and cheese begins to melt. Transfer egg mixture to a warm serving plate; sprinkle with parsley. Serve immediately.

Created date

February 2010