Herb-Scrambled Eggs with Sautéed Mushrooms
Silky scrambled eggs paired with earthy mushrooms, seasoned with fresh herbs and a hint of garlic. This American-inspired recipe (whole30), ready in about 11 minutes, combines large eggs, cremini 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 240 calories and feeds 1, 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
- 3 large eggs
- 1 cup, sliced cremini mushrooms
- 1 tbsp avocado oil
- 1 tbsp finely chopped fresh parsley
- 1 clove, minced garlic
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp avocado oil in a nonstick skillet over medium-low heat.
- Step 2: Add minced garlic and sliced mushrooms, sautéing for 5-6 minutes until mushrooms are golden and tender, stirring occasionally.
- Step 3: Whisk eggs, sea salt, and black pepper in a bowl until uniform. Pour over mushrooms in the skillet.
- Step 4: Stir gently with a spatula, lifting cooked egg from the bottom, for 3-4 minutes until softly set but still moist.
- Step 5: Remove from heat, stir in fresh parsley, and serve immediately while hot.
