Scrambled Eggs with Mushrooms and Onions

Scrambled Eggs with Mushrooms and Onions

Scrambled eggs are not just for breakfast. This dish is good for brunch or as a side dish.


Serves 2

  • 1/4 cup Pictsweet frozen Chopped Onions
  • 1/2 cup Pictsweet frozen Sliced Mushrooms
  • 2 tablespoons butter
  • 3 beaten eggs
  • Dash of salt and pepper
  • 1/2 cup cubed cheese of your choice
  • Fresh parsley


In a small skillet, sauté onions and mushrooms in butter. Add eggs beaten with a wire whisk. Add dash of salt and pepper and cubed cheese. Cook until cheese is almost melted. Eggs should be on the soft side. Serve with a sprinkle of fresh parsley on top.

Nutritional Info

  • Serving Size: Serves 2
  • Calories: 300
  • Total Fat: 23g
  • Cholesterol: 360mg
  • Sodium: 280mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 0g
  • Protein: 16g