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15-Minute Fluffy Scrambled Eggs with Mushrooms Perfection

Scrambled eggs with mushrooms
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A quick and healthy vegetarian breakfast of scrambled eggs with mushrooms and zucchini.

Ingredients

Scale
  • 4 large eggs
  • 2 tablespoons milk or cream
  • 1 cup mushrooms, sliced
  • 1 small zucchini, sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Whisk eggs with milk, salt, and black pepper in a bowl.
  2. Heat olive oil in a skillet over medium heat.
  3. Add mushrooms and sauté for 4–5 minutes until browned and tender.
  4. Add zucchini slices and cook for 2–3 minutes until just softened.
  5. Push vegetables to the side of the pan and add butter.
  6. Pour in eggs and gently scramble, folding with a spatula until soft and fluffy.
  7. Remove from heat while eggs are slightly creamy.
  8. Garnish with fresh parsley and serve immediately.

Notes

  • Use fresh eggs for better texture.
  • Adjust cooking time for softer or firmer eggs.
  • Add cheese if desired for extra flavor.

Nutrition

Keywords: Scrambled eggs with mushrooms, Eggs and zucchini breakfast, Low carb breakfast, Easy egg recipe, Vegetarian breakfast, Quick healthy breakfast

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