Scrambled eggs with mushrooms: A flavourful vegetarian twist

Everyone sees scrambled eggs as they are. This doesn't mean, though, that there isn't room for more minor or more significant improvements and additions. We often reach for bacon, ham, or sausage, and onions and tomatoes prevail among vegetables. If you're looking for a tasty change from the routine and seeking an extra portion of flavour in your breakfast, reach for mushrooms.

Scrambled eggs with mushrooms are an excellent option for those who don't eat meat. Mushrooms have plenty of umami, which adds a new dimension of flavour. Plus, mushrooms are cheap and readily available. Even if you don't use all of them for breakfast, you can turn the rest into mushroom soup or make a sauce for pasta or meats.

Scrambled eggs with mushrooms is a delicious recipe for a tasty breakfast. You can eat them straight after cooking or fill a tortilla with them, creating a breakfast wrap. You can choose either brown or white mushrooms for this breakfast.

Ingredients:

• 3 eggs
• 100 grams mushrooms
• half a white onion
• 2 tablespoons butter
• salt and pepper to taste

Preparation:

1. Clean the mushrooms thoroughly and slice them, then finely chop the onion.
2. Melt the butter in a pan. If you fear it will burn, add a little oil.
3. When the butter melts, add the onion and fry it until translucent. After a while, add the mushrooms and continue frying until they soften and begin to brown.
4. Crack the eggs into a bowl and whisk them with salt and pepper.
5. Pour the egg mixture into the pan and cook until set.

Transfer the finished scrambled eggs to a plate and serve with your favourite sides, such as fresh bread or vegetables. You can add some arugula, tomato, or cucumber. Finally, it's worth decorating the dish with chopped chives. Besides chives, you can use fresh thyme, rosemary, or basil. Enjoy your meal!