Scrambled Eggs with Roasted Mushroom Recipe

Ingredients:
– 4 large eggs
– 1 cup mushrooms, sliced
– 1 tablespoon butter
– 1 tablespoon olive oil
– 1/4 cup milk
– Salt and pepper to taste
– Chopped fresh parsley for garnish

Instructions:

1. Preheat the Oven:
– Preheat your oven to 400°F (200°C).

2. Roast the Mushrooms:
– Place the sliced mushrooms on a baking sheet.
– Drizzle with olive oil, season with salt and pepper, and toss to coat.
– Roast in the preheated oven for about 15-20 minutes or until the mushrooms are golden brown and tender. Set aside.

3. Prepare the Scrambled Eggs:
– Crack the eggs into a bowl, add milk, and whisk until well combined.
– Heat butter in a non-stick skillet over medium heat.

4. Cook the Eggs:
– Pour the egg mixture into the skillet.
– Allow the eggs to set for a moment, and then gently stir with a spatula.
– Continue stirring occasionally until the eggs are almost set but still slightly runny.

5. Add the Roasted Mushrooms:
– Fold in the roasted mushrooms, distributing them evenly among the eggs.

6. Finish Cooking:
– Continue cooking and stirring until the eggs are fully cooked but still soft and moist.
– Season with salt and pepper to taste.

7. Garnish and Serve:
– Transfer the scrambled eggs with roasted mushrooms to a serving plate.
– Garnish with chopped fresh parsley for a burst of color and freshness.

8. Enjoy:
– Serve immediately, and enjoy your delicious and savory scrambled eggs with roasted mushrooms for a hearty breakfast or brunch!