Scrambled Eggs With Mushrooms

Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN

Published: October 18, 2010

This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.

Recipes for Health

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

 

1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)
1 to 2 garlic cloves (to taste), minced (optional)
Salt and freshly ground pepper to taste
1 to 2 tablespoons minced chives (to taste)
6 to 8 eggs
2 tablespoons low-fat milk
1. Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
2. Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.
Yield: Serves four.
Advance preparation: You can prepare the mushrooms through Step 1 several hours ahead. Reheat over medium heat, and proceed with the recipe.
Nutritional information per serving (six eggs): 155 calories; 11 grams fat; 3 grams saturated fat; 318 milligrams cholesterol; 3 grams carbohydrates; 1 gram dietary fiber; 112 milligrams sodium (does not include salt added during preparation); 12 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com. Her new book, "The Very Best of Recipes for Health," was published recently by Rodale Books. 

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