Description
Savory Scrambled Egg Plate with Mushrooms and Roasted Tomato is a delightful combination of creamy scrambled eggs, umami-rich sautéed mushrooms, and sweet, roasted tomatoes. Perfect for breakfast, brunch, or a light dinner, this dish is easy to prepare yet feels indulgent. Customize it with your favorite herbs or sides for a meal that’s as versatile as it is delicious.
Ingredients
For the Scrambled Eggs:
- 4 large eggs
- 2 tablespoons milk or cream (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
For the Mushrooms:
- 1 cup fresh mushrooms (cremini, button, or shiitake), sliced
- 1 tablespoon olive oil or butter
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
For the Roasted Tomatoes:
- 4–6 cherry tomatoes or 2 medium tomatoes, halved
- 1 teaspoon olive oil
- Salt and pepper, to taste
Instructions
-
Prepare Ingredients
Slice mushrooms, mince garlic (if using), and halve tomatoes. Whisk eggs with milk/cream, salt, and pepper. -
Roast Tomatoes
Heat olive oil in a skillet over medium heat. Place tomatoes cut-side up, season with salt and pepper. Cook for 5–7 minutes until softened. Set aside. -
Sauté Mushrooms
Heat olive oil or butter in a skillet over medium heat. Add mushrooms and cook undisturbed for 2–3 minutes. Stir, add garlic (if using), and cook until mushrooms are golden brown. Season with salt and pepper. -
Cook Scrambled Eggs
Heat butter in a non-stick skillet over low heat. Pour in eggs. Gently fold with a silicone spatula, cooking low and slow until just set and creamy. -
Assemble and Serve
Plate scrambled eggs, arrange mushrooms and tomatoes on the side. Garnish with parsley and serve immediately.