Ingredients
-
2
-
1
-
1
-
1
-
1
-
-
1/2
-
4
-
1
-
-
-
-
-
-
Directions
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 , I skipped the oil, opting instead to just spray the pan; and I didn’t feel like cutting up an onion, so used onion powder I replaced the eggs with All Whites, and used a small can of mushrooms instead of fresh I didn’t have Hungarian paprika, so used deluxe paprika instead, though I don’t know if that would make a difference in terms of flavor! The dish took on an interesting pinkish hue, but the taste was good I think I’d be a bit less liberal with the parsley, though; I only used a pinch of it, but it felt like it overpowered the other spices Thanks for posting!
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Steps
|
1
Done
|
Heat the Oil in a Medium Skillet Over Medium-High Heat. |
|
2
Done
|
Add the Onion and Saute Over Medium Heat For 5 Minutes. |
|
3
Done
|
Add the Mushrooms, Salt, Pepper, Paprika, and Cumin. |
|
4
Done
|
Saute, Stirring Often, For 5 Minutes, or Until Tender and Lightly Browned. |
|
5
Done
|
Beat the Eggs With a Pinch of Salt and Cayenne. |
|
6
Done
|
Reduce the Heat Under the Skillet With the Mushrooms to Low. |
|
7
Done
|
Add the Eggs and Scramble Them, Stirring Often, Until They Are Set to Taste. |
|
8
Done
|
Remove from Heat and Stir in the Parsley. |
|
9
Done
|
Taste, Adjust Seasoning, and Serve. |
