Herb-Infused Scrambled Eggs with Sautéed Mushrooms
A protein-rich breakfast featuring fluffy scrambled eggs with earthy mushrooms and fresh herbs for sustained energy. This American-inspired recipe (high-protein), ready in about 13 minutes, combines eggs, mushrooms, avocado oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 225 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1 cup sliced mushrooms
- 1 tbsp avocado oil
- 1 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh parsley
- 1/4 tsp salt
The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
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Instructions
- Step 1: Whisk 4 large eggs in a bowl with 1/4 tsp salt until fully combined. Heat 1 tbsp avocado oil in a nonstick skillet over medium-low heat until shimmering (about 1 minute).
- Step 2: Add 1 cup sliced mushrooms to the skillet and cook for 5 minutes until golden brown and moisture evaporates. Stir in 1 tsp chopped thyme and cook for 30 seconds until fragrant.
- Step 3: Pour in the whisked eggs and cook slowly, stirring gently with a spatula for 3-4 minutes until softly set but still moist. Remove from heat and stir in 1 tsp chopped parsley. Let rest for 1 minute before serving.
