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15-Minute Mushroom Scramble: A Fluffy, Flavorful Breakfast Delight

mushroom scramble
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A quick and healthy breakfast dish featuring scrambled eggs with mushrooms and zucchini.

Ingredients

Scale
  • 6 large eggs
  • 2 tbsp milk (or heavy cream)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper (plus more to finish)
  • 2 tbsp butter (or olive oil), divided
  • 8 oz mushrooms, sliced
  • 1 medium zucchini, sliced into half-moons
  • 2 cloves garlic, minced (optional)
  • 2 tbsp chopped fresh parsley (for topping)

Instructions

  1. In a bowl, whisk eggs with milk, salt, and pepper until well combined.
  2. Heat 1 tbsp butter in a skillet over medium-high heat. Add mushrooms and cook 5–6 minutes until browned and most moisture evaporates.
  3. Add zucchini (and garlic if using) and cook 3–4 minutes until zucchini is tender-crisp. Season with a pinch of salt and pepper.
  4. Push veggies to one side of the pan. Add remaining 1 tbsp butter to the empty side and lower heat to medium-low.
  5. Pour in eggs and gently scramble, stirring slowly until soft and fluffy, 3–4 minutes.
  6. Fold mushrooms and zucchini through the eggs. Finish with extra black pepper and parsley. Serve warm.

Notes

  • Use fresh mushrooms for best flavor.
  • Adjust seasoning to taste.
  • For a dairy-free version, replace butter with olive oil and skip the milk.

Nutrition

Keywords: mushroom scramble, scrambled eggs with mushrooms, healthy breakfast, low carb breakfast, veggie scramble, quick breakfast recipe

Find it online: https://zoerecipe.com/mushroom-scramble-recipe-quick-healthy-breakfast/