Mushroom Egg Scramble

1. 1

   Sauté the vegetables.

   • Heat olive oil in a non-stick skillet over medium heat.
   • Add the chopped onion and cook for 2-3 minutes until softened.
   • Stir in the minced garlic and cook for 30 seconds until fragrant.
   • Add the sliced mushrooms and cook for 4-5 minutes, until they release their moisture and begin to brown.

   TIPDon't overcrowd the pan with mushrooms. Cook in batches if needed to ensure they brown properly rather than steam.
2. 2

   Whisk the eggs.

   In a small bowl, whisk the eggs and black pepper together until the yolks and whites are fully combined and slightly frothy.

3. 3

   Scramble the eggs.

   • Pour the egg mixture into the skillet with the cooked vegetables.
   • Let the eggs sit for about 20-30 seconds until the edges begin to set.
   • Gently push the eggs from the edges toward the center, creating soft curds.
   • Continue cooking for 1-2 minutes until the eggs are cooked to your liking.

   TIPFor creamy scrambled eggs, remove the pan from the heat when they are still slightly moist. They will continue to cook from the residual heat.
4. 4

   Finish and serve.

   Remove the skillet from the heat. Stir in the chopped chives and lemon juice. Serve immediately.

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