Saturday, June 09, 2007

Scrambled Eggs with Mushrooms and Feta

Scrambled Eggs with Mushrooms and Feta found on
Scrambled Eggs with Mushrooms and Feta make a perfect easy breakfast.

It's been a long time since I've posted a recipe for eggs, but I made these Scrambled Eggs with Mushrooms and Feta for breakfast this week and they really did taste quite amazing for such a simple low-carb breakfast recipe. If you're getting up late on a weekend morning and need something good to eat, this would be just the ticket. I won't be making anything like this today myself, because the Salt Lake Downtown Alliance Farmer's Market starts today, and I'll be there bright and early.

Making these eggs so they taste wonderfully mushroomy but still look good is an exercise in balance. If you get too much of the liquid from the mushrooms in the eggs, they turn an unappetizing shade of brown. On the other hand, you want some mushroom liquid to flavor the eggs. I wiped out the pan after I sauteed the mushrooms, but I did add a little mushroom juice when I added the mushrooms back into the egg mixture.

Now about those scrambled eggs. There are only three main ingredients, but a lot of the rich flavor comes from the brown Crimini mushrooms. Cut them in fourths, or a little smaller.

I almost always season my eggs with Spike Seasoning, a blend of lots of flavors that I think go perfectly with eggs. If you can't find it where you live, you can get Spike at

Of course there is nothing like Feta cheese to make everything taste good. I used my favorite Feta cheese. (This is a tiny cutting board, in case you're thinking that looks like a huge pile of Feta.)

Scrambled Eggs with Sauteed Mushrooms and Feta
(Makes 1 serving, can easily be increased.)

4-5 brown Crimini mushrooms (or use whatever type of mushrooms you have)
1-2 tsp. olive oil (depending on your pan)
3 eggs
1/2 tsp. Spike (or more, to taste)
1 oz. Feta cheese (about 2 T crumbled Feta)

Wash mushrooms and cut in fourths or smaller if they're large. Beat eggs with Spike seasoning. Heat 1 tsp. olive oil in nonstick frying pan and saute mushrooms until they're starting to soften and brown, and liquid has mostly evaporated. Remove mushrooms from pan and put in bowl.

Wipe pan with paper towel, then add another tsp. olive oil and heat over very low heat. Add eggs and immediately start to turn with plastic turner, scraping bottom and sides of pan continously for 1-2 minutes, until eggs seem about half cooked. (Timing will depend on how high you have the heat, but they should still be quite runny when you add the mushrooms.)

Add mushrooms back into eggs, along with 1-2 tsp. of any accumulated juice which has drained out of mushrooms. Continue to stir and scrape pan about 1 minute more, until eggs are starting to set. Add half of Feta cheese, stir once, and turn off heat. Eggs will continue to cook after the heat is off, so be careful not to overcook. Scrambled eggs should be very soft.

Remove eggs to serving plate, and sprinkle with rest of the Feta cheese and serve immediately.

Click Here for Printer Friendly Recipe
More great South Beach Friendly egg dishes can be found in the updated and improved recipe archives under Eggs and Breakfast Dishes.
counter customizable free hit
Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. Aren't we funny? Both posting eggs on the same day. I swear I didn't know...
    You're not by chance going to post some lamb tomorrow are you? I've got my draft already written. :))

  2. Christine, I'm laughing because I only wish I had cooked some lamb so I could post about it! I love lamb. Right I have no idea what I'm posting tomorrow!

  3. Oops, that should say "right now". Fingers are too fast for the brain.

  4. You know kalyn, if you get your pan hotter, you may not have the mushroom juice to worry about. The recipe you describe is what I fix 4 out of seven mornings for's fast and easy...get some oil with a tad...not a pad of butter real hot, do the mushrooms for a minute or juice released add the eggs and feta, and voila...done deal.

  5. BW, will try it but I made it a couple of times without wiping out the pan, and both times my eggs were quite brown. Maybe it's the type of mushrooms? Are you using crimini mushrooms? They are darker than the usual white mushrooms. I didn't have this problem with regular mushrooms, but I love the earthy flavor of the criminis. Anyway, isn't this a great breakfast, whether the eggs are a little brown or not?

  6. Scrambled eggs with mushrooms and feta sounds really tasty. I will have to make this. I think I might try it with some dill.

  7. I found your site while looking up some south beach information. Wow! I am so glad I found it. South Beach really has helped me yet I will visit your site regularly. You just spiced up meals and created the variety I needed right now. Thanks for developing such a great and informational blog. It is one of the best blogs I have experienced.

  8. Anonymous, you're welcome, and thank you too for those nice words about the blog!


I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

And if you really like the recipe, Pins, Shares, Tweets, and Yums are always appreciated!

Blogging tips