Scrambled Eggs With Spiced Mushrooms
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.
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.
Ingredients
olive oil, onion, small mushroom, sweet hungarian paprika, cayenne pepper, salt & freshly ground black pepper, ground cumin, eggs, parsley