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Scrambled Eggs with Spiced Mushrooms

Scrambled Eggs with Spiced Mushrooms created by brokenburner

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.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Heat the oil in a medium skillet over medium-high heat.
  • Add the onion and saute over medium heat for 5 minutes.
  • Add the mushrooms, salt, pepper, paprika, and cumin.
  • Saute, stirring often, for 5 minutes, or until tender and lightly browned.
  • Beat the eggs with a pinch of salt and cayenne.
  • Reduce the heat under the skillet with the mushrooms to low.
  • Add the eggs and scramble them, stirring often, until they are set to taste.
  • Remove from heat and stir in the parsley.
  • Taste, adjust seasoning, and serve.
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RECIPE MADE WITH LOVE BY

@Mirj2338
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@Mirj2338
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"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."
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  1. brokenburner
    Scrambled Eggs with Spiced Mushrooms Created by brokenburner
    Reply
  2. brokenburner
    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!
    Reply
  3. BrotherAdso
    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.
    Reply
  4. Christi Roy
    Easy to make and very tasteful.
    Reply
  5. Mirj2338
    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.
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