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Egg scrambles are an easy and versatile breakfast staple that we make at least once a week with various vegetables. This simple version with sweet caramelized onions and mushrooms makes for a quick breakfast (or lunch) packed full of protein and vitamins and elevates scrambled eggs to foodie status. Fresh rosemary (if available—we source ours directly from our yard) and parmesan add a subtle layer of flavor, though you can use almost any fresh herb that you may have, or a dried herb like oregano or thyme. You can add a bit of spinach, too, for color and extra nutrients. This couldn't be quicker to make, and the result, served along with toasted baguette, will delight you.

Makes 2 Servings - $1.12 per serving Show Detailed Pricing

  • 4 eggs
  • * 1 tablespoon milk
  • 1 pinch salt and pepper, to taste
  • 1 tablespoon olive oil (plus an additional drizzle for the baguette)
  • 1 onion, finely chopped
  • 1 cup mushrooms, sliced
  • 2 tablespoons parmesan cheese, shredded
  • 1 sprig of fresh rosemary (or other fresh herb)
  • * 1/4 baguette, sliced lengthwise and toasted
*Optional ingredients are not counted towards pricing

Prep Time: About 5 minutes
Cook Time: About 10 minutes

Instructions:
  1. In a mixing bowl, use a whisk or fork to beat the eggs with dashes of salt and pepper and a splash of milk (optional) until large bubbles appear.
  2. Heat the tablespoon of olive oil in a skillet or frying pan over medium heat. Once the oil shimmers, add the onion and sauté about 5 minutes, or until the onion starts to caramelize (turn very light brown), which sweetens it. Add the mushrooms and cook another 2-3 minutes, stirring frequently. If you're using spinach, add it for the last minute and sauté until just wilted. Remove vegetables from the pan and set aside.
  3. Add a bit more oil to the pan and pour in the beaten eggs. You may need to lower the heat slightly to keep the eggs from browning. With a spatula or a wooden spoon, stir the eggs every few seconds until they come together, lifting from the bottom of the skillet. Return the vegetables to the pan for the last minute and stir again. Remove from heat before the eggs become overdone. They should be no longer runny but still quite soft—because eggs will continue cooking a bit after they are removed from heat.
  4. Sprinkle with parmesan and fresh rosemary or other herb. Serve with toasted baguette drizzled with a bit of additional olive oil (optional).
Notes:
  • This scramble tastes the best cooked in a seasoned cast-iron skillet in our opinion. You will need to use extra oil with a cast-iron pan, and some egg may stick regardless, but we think it's worth it.
  • Don't let your leftover herbs go to waste—you can freeze them in an airtight container (to prevent freezer burn) for later use: gently wrap them in wax paper and store in a plastic bag, Tupperware, or reused spice jar. To use frozen herbs, just let them thaw at room temperature for a few minutes.
  • You can substitute almost any vegetable (except for cabbage, beets or carrots!) in this scramble. We also love bell peppers, spinach, broccoli, tomatoes, ham, sausage, bacon, and pretty much any type of cheese, especially goat, feta, or cheddar.

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jean r. on 3/21/2021
I took the liberty of combining your recipe with one from the NYT for mushrooms on top of creamy polenta because I needed to use the heavy cream for the NYT polenta recipe that I had bought. I followed your advice to use my iron skillet to cook my mushrooms, used rosemary and added the parmesan to the polenta. So the recipe is mostly $5 Foodie and quite delicious! Thank you!
Rating: 5
TheFiveDollarFoodie: Hi Jean,
It's so nice to hear from you! We are glad you're trying out our recipes while getting creative with leftovers, too. Thanks for being in touch, and hope you'll find more inspiration from our site. :)