King Trumpet Mushrooms and Scrambled Eggs
Alex and I enjoy eggs regularly for breakfast. Since he needs a lot of variety, this king trumpet addition to scrambled eggs allows us to enjoy a novel way to eggs to kickstart our day. Enjoy it with plenty of fresh green onions.
Servings: 2 people
Calories: 378kcal
Ingredients
- 3 sprigs Green onion
- 4 cloves garlic
- 16 oz King Trumpet Mushroom
- 6 Eggs
- 2 tablespoon butter
- Salt
Instructions
- Chop green onions into thin slices.
- Chop the garlic cloves into chunky pieces.
- Slice king trumpet mushrooms.
- Beat the eggs in a bowl.
- Heat butter in a non-stick skillet over medium-high heat.
- Put garlic into the hot skillet. Allow the garlic to cook in the butter for 30 seconds.
- Add 2/3 of the green onions to the skillet. Reserve the other 1/3 for garnishing later.
- Cook the green onions and garlic in butter for 1 minute. Add the king trumpet mushrooms.
- Open a well in the middle of the skillet.
- Add the eggs.
- Push the edges of the egg into the middle of the skillet. Continue to flip the cooked edges into the middle and allow the raw egg to run to the edges of the pan. When the eggs are firmed up, turn off the heat immediately to avoid overcooking the eggs.
- Season the eggs with a sprinkling of salt.
- Garnish with the remaining 1/3 of green onions. Enjoy your scrambled eggs for breakfast or brunch!
Notes
You can find king trumpet mushrooms at the local Asian grocery store. If you don't have access to an Asian grocery store, you can substitute with brown or white mushrooms.
Nutrition
Calories: 378kcal | Carbohydrates: 18g | Protein: 24g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 521mg | Sodium: 332mg | Potassium: 1208mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1350IU | Vitamin C: 5.3mg | Calcium: 104mg | Iron: 5.7mg