Scrambled Eggs with Spiced Mushrooms |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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. Ingredients:
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) |
Directions:
1. Heat the oil in a medium skillet over medium-high heat.
2. Add the onion and saute over medium heat for 5 minutes.
3. Add the mushrooms, salt, pepper, paprika, and cumin.
4. Saute, stirring often, for 5 minutes, or until tender and lightly browned.
5. Beat the eggs with a pinch of salt and cayenne.
6. Reduce the heat under the skillet with the mushrooms to low.
7. Add the eggs and scramble them, stirring often, until they are set to taste.
8. Remove from heat and stir in the parsley.
9. Taste, adjust seasoning, and serve.
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