This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. —Thomas Faglon, Somerset, New Jersey
Shiitake and Manchego Scramble
Shiitake and Manchego Scramble
Prep Time
10 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup diced onion
- 1/2 cup diced sweet red pepper
- 2 cups thinly sliced fresh shiitake mushrooms (about 4 ounces)
- 1 teaspoon prepared horseradish
- 8 large eggs, beaten
- 1 cup heavy whipping cream
- 1 cup shredded Manchego cheese
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground pepper
Directions
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 2-3 minutes. Add mushrooms; cook and stir until tender, 3-4 minutes. Stir in horseradish; cook 2 minutes longer.
- In a small bowl, whisk together remaining ingredients and remaining 1 tablespoon oil. Pour into skillet; cook and stir until eggs are thickened and no liquid egg remains.
Nutrition Facts
1 serving: 274 calories, 24g fat (12g saturated fat), 234mg cholesterol, 405mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 11g protein.
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