Scrambled Eggs with Oyster Mushrooms

Scrambled Eggs with Oyster Mushrooms


Scrambled eggs with oyster mushrooms and spring onions is a quick and simple dish that’s packed with nutrients.

Serves 2

Ingredients

  • 200 g oyster mushrooms, torn or sliced in 1 cm strips
  • 3 eggs, mixed
  • 2 spring onions, thinly chopped
  • 2 tablespoons extra virgin olive oil
  • Salt to taste

Instructions

  1. Heat the olive oil in a pan over medium-high heat.
  2. Add the oyster mushrooms and cook until they release their water and start to brown, about 7 minutes.
  3. Add the spring onions and cook for 1–2 more minutes until softened and fragrant.
  4. Lower the heat to medium-low and add the beaten eggs with a pinch of salt.
  5. Stir gently and continuously for about 3 minutes until creamy and softly set.
  6. Serve, optionally with buttered toast.