SCRAMBLED EGGS WITH SPICED MUSHROOMS

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Scrambled Eggs with Spiced Mushrooms image

This is a Faye Levy recipe from her weekly column in the Friday Jerusalem Post. This is a great breakfast meal for anyone, but especially for those who are Somersizing or on the Atkins (or any low carb) diet.

Provided by Mirj2338

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil or 2 tablespoons butter (or a mixture of both)
1 medium onion, finely chopped
1 package small mushroom, sliced
1 teaspoon sweet Hungarian paprika
1 pinch cayenne pepper or 1 pinch other hot red pepper
salt & freshly ground black pepper
1/2 teaspoon ground cumin
4 eggs
1 tablespoon chopped parsley (optional)

Steps:

  • Heat the oil in a medium skillet over medium-high heat.
  • Add the onion and saute over medium heat for 5 minutes.
  • Add the mushrooms, salt, pepper, paprika, and cumin.
  • Saute, stirring often, for 5 minutes, or until tender and lightly browned.
  • Beat the eggs with a pinch of salt and cayenne.
  • Reduce the heat under the skillet with the mushrooms to low.
  • Add the eggs and scramble them, stirring often, until they are set to taste.
  • Remove from heat and stir in the parsley.
  • Taste, adjust seasoning, and serve.

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