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Scrambled Eggs with Onions and Mushrooms Recipe

Emily Carter
A quick, protein-rich vegan breakfast with sautéed mushrooms and onions folded into creamy scrambled eggs for a flavorful, filling meal.
Print Recipe
Prep Time 7 minutes
Cook Time 6 minutes
Total Time 13 minutes
Servings 2 servings
Calories 220 kcal

Ingredients
  

  • 4 large eggs or vegan egg substitute
  • 1 cup mushrooms sliced
  • 1 small onion diced
  • 1 tbsp olive oil or vegan butter
  • Salt and black pepper to taste
  • Optional: fresh parsley or chives for garnish

Instructions
 

  • Heat olive oil in a non-stick skillet over medium heat.
  • Sauté onions until soft and slightly caramelized, about 3 minutes.
  • Add mushrooms and cook for 3–4 minutes until tender.
  • Whisk eggs with salt and pepper in a bowl.
  • Pour eggs over vegetables, gently stirring to scramble.
  • Cook until eggs are soft and creamy.
  • Garnish with fresh herbs and serve immediately.

Notes

Nutritional Values (per serving)

  • Calories: 220
  • Total Fat: 14g
  • Saturated Fat: 3g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 14g

Vitamins & Minerals (per serving, approx.)

  • Vitamin A: 25%
  • Vitamin C: 15%
  • Vitamin K: 20%
  • Calcium: 8%
  • Iron: 10%

Tips to Enhance Flavor

  • Add smoked paprika or chili flakes for subtle heat.
  • Swap olive oil for vegan butter for richer flavor.
  • Mix in spinach or bell peppers for extra nutrients.
  • Serve with whole-grain toast for more fiber.
  • Sprinkle fresh herbs just before serving for vibrant aroma.