Onion and Mushroom Scrambled Eggs

A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an Amazing unbelievable creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I subsequently to help this in imitation of toast.

The ingredient of Onion and Mushroom Scrambled Eggs

1. 1u2009u00bd tablespoons extra-virgin olive oil
2. 1 (8 ounce) package sliced lively mushrooms
3. 1 onion, sliced
4. 1 clove garlic, minced
5. 1u2009u00bd tablespoons Italian seasoning
6. 5 eggs
7. 2 tablespoons garlic and herb cheese move forward (such as Boursinu00ae)
8. salt and dome black pepper to taste
9. u2153 cup shredded mozzarella cheese

The instruction how to make Onion and Mushroom Scrambled Eggs

1. Heat olive oil in a skillet exceeding medium heat; cook and work up mushrooms, onion, and garlic until onion is browned, roughly more or less 15 minutes. Season like Italian seasoning.
2. stress inflection eggs once garlic and herb cheese press forward in a bowl. join up will be slightly chunky. Season subsequently salt and black pepper.
3. Pour eggs in skillet more than mushroom mixture; cook and protest until eggs are on the subject of set, very nearly 1 minute. Fold mozzarella cheese into eggs until just melted, just about 30 seconds.

Nutritions of Onion and Mushroom Scrambled Eggs

calories: 415.5 calories
carbohydrateContent: 13.3 g
cholesterolContent: 438.8 mg
fatContent: 31.3 g
fiberContent: 3.5 g
proteinContent: 23.9 g
saturatedFatContent: 11.4 g
servingSize:
sodiumContent: 369.1 mg
sugarContent: 5.4 g
transFatContent:
unsaturatedFatContent: