Scrambled Eggs with Mushrooms
These scrambled eggs with mushrooms are the perfect way to start an active day: juicy mushrooms and tender spring onions meet soft, fluffy egg and fresh parsley. This recipe comes together in just a few minutes, needs only a handful of ingredients and delivers plenty of protein. Ideal if you want a filling, satisfying breakfast without spending ages in the kitchen.
Ingredients
- 250 g mushrooms, e.g. button mushrooms
- 1 spring onion
- 2 eggs
- parsley, fresh, finely chopped
- salt and pepper, to taste
- oil, for frying
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 280 kcal | 280 kcal |
| Carbohydrates | 7 g | 7 g |
| Protein | 20 g | 20 g |
| Fat | 17 g | 17 g |
| Fibre | 3 g | 3 g |
| of which sugar | 4 g | 4 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Clean the mushrooms and cut them into small pieces. Slice the spring onion into rings.
- Heat a little oil in a non-stick pan.
- Add the vegetables and cook over medium heat until slightly softened.
- Crack the eggs straight over the vegetables and season everything with salt and pepper.
- Stir gently and let the eggs set until they reach the consistency you like.
- Scatter over the finely chopped parsley and serve straight away.
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Nutrition facts per serving (estimate)
| Calories | 280 kcal |
|---|---|
| Carbohydrates | 7 g |
| Protein | 20 g |
| Fat | 17 g |
| Fibre | 3 g |
| of which sugar | 4 g |
Frequently asked questions
Which mushrooms work best for scrambled eggs with mushrooms?
Button mushrooms are the classic choice because they're mild and easy to find. You could also use king oyster mushrooms or chanterelles.
Are scrambled eggs with mushrooms gluten-free?
Yes, this recipe contains no gluten-based ingredients, so it's naturally gluten-free.
Can I prepare scrambled eggs with mushrooms ahead of time?
Scrambled eggs taste best fresh. You can, however, slice the mushrooms and spring onions the night before and keep them in the fridge.
How much protein is in this breakfast?
One serving provides an estimated 20 g of protein, mainly from the eggs and mushrooms. Nutrition figures are estimates.
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