Onion and Mushroom Scrambled Eggs

A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 416 Calories

Ingredients

• 5 eggs
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 onion, sliced
• ⅓ cup shredded mozzarella cheese
• 1 (8 ounce) package sliced fresh mushrooms
• 1 ½ tablespoons Italian seasoning
• 1 ½ tablespoons extra-virgin olive oil
• 2 tablespoons garlic and herb cheese spread (such as Boursin®)

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.

Step 2

Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.

Step 3

Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.