Scrambled Eggs with Spiced Mushrooms

Total Time
Prep 5 mins
Cook 10 mins

This is a Faye Levy recipe from her weekly column in the Friday Jerusalem Post. This is a great breakfast meal for anyone, but especially for those who are Somersizing or on the Atkins (or any low carb) diet.

Ingredients Nutrition


  1. Heat the oil in a medium skillet over medium-high heat.
  2. Add the onion and saute over medium heat for 5 minutes.
  3. Add the mushrooms, salt, pepper, paprika, and cumin.
  4. Saute, stirring often, for 5 minutes, or until tender and lightly browned.
  5. Beat the eggs with a pinch of salt and cayenne.
  6. Reduce the heat under the skillet with the mushrooms to low.
  7. Add the eggs and scramble them, stirring often, until they are set to taste.
  8. Remove from heat and stir in the parsley.
  9. Taste, adjust seasoning, and serve.
Most Helpful

I skipped the oil, opting instead to just spray the pan; and I didn't feel like cutting up an onion, so I used onion powder. I replaced the eggs with All Whites, and used a small can of mushrooms instead of fresh. I didn't have Hungarian paprika, so I used deluxe paprika instead, though I don't know if that would make a difference in terms of flavor! The dish took on an interesting pinkish hue, but the taste was good. I think I'd be a bit less liberal with the parsley, though; I only used a pinch of it, but it felt like it overpowered the other spices. Thanks for posting!

brokenburner January 19, 2010

The paprika - parsley - black pepper combination was the star here, and definitely worked. Overall, the recipe does require some tweaking to be a little more healthful and less bland. I used three egg whites and one egg, reduced the oil, increased spice amounts, etc.

BrotherAdso April 16, 2006