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Scrambled Eggs With Mushrooms And Onions

Yield 2 to 4 servings


  • 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

How to Make It

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

  2. 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.

Oxmoor House Homestyle Recipes