Mushroom and Feta Cheese Scramble

JUST 4 INGREDIENTS to make this tasty, healthy, and hot breakfast – Mushroom and Feta Cheese Scramble! Low-carb and gluten-free!

 

 

We love eggs for breakfast. But sometimes, the same old, same old style can get really boring. So, rummaging in the fridge one breakfast morning, I looked around to see what I can use with eggs.

I saw some mushrooms and I always pair them with eggs.

But, I have half a tub of feta cheese that still needed to be used. So there goes, instead of the usual cheddar cheese on my omelette and scramble I thought why not feta instead. I was amazed it worked perfectly well!

So, here’s an easy breakfast scramble that just cooks beautifully all together! Let’s have a great start to our morning!

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NOTE ON INGREDIENTS (Recipe card for printing follows after the photo step-by-step instructions).

  • Olive oil – avocado or any other neutral-flavored oil works best, too.
  • Eggs – some eggs have really small yolks so add more if needed
  • Mushrooms – I am partial to brown mushrooms and the meatier cremini is my favorite but you can use other mushrooms, too.
  • Crumbled Feta Cheese – use either the plain variety or one flavored with herbs.
  • Salt and pepper, to taste (OPTIONAL)

NOTE: Feta cheese is already salty on its own so extra salt is optional.

STEP-BY-STEP PHOTO INSTRUCTIONS (Recipe card for printing follows after the photo step-by-step instructions).

Heat a little oil or use a nonstick oil spray in a medium to large skillet. When the oil is hot enough, saute the mushrooms until tender about 5 minutes.

 

 

While you are sauteing the mushrooms, crack the eggs and then whisk them to combine. Season with salt and pepper, if desired.  

When the mushrooms are done, move them to one side of the pan and then pour in the eggs. Let eggs set for a bit.

 

 

Scramble until the eggs are almost done. Add half of the crumbled feta cheese and continue to cook until the eggs are fully done.

 

 

Serve with the remaining feta cheese on top. Don’t forget the rice!

 

 

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

 

Mushroom and Feta Cheese Scramble

JUST 4 INGREDIENTS to make this tasty, healthy, and hot breakfast – Mushroom and Feta Cheese Scramble! Low-carb and gluten-free!
Course Breakfast, Main
Cuisine American, Greek
Keyword feta cheese with eggs, gluten free breakfast with feta cheese, keto-friendly scrambled egg with feta cheese, low carb breakfast with feta cheese, mushroom and feta cheese scramble
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Author Manila Spoon

Ingredients

  • 2 tbsp olive oil, (or use non-stick spray)
  • 5 large eggs, some eggs have really small yolks so add more if needed
  • 8 oz brown mushrooms like cremini, sliced
  • 3 tbsp low fat crumbled feta cheese, adjust to taste
  • Salt and pepper to taste (OPTIONAL)

Instructions

  1. Heat a little oil or use a nonstick oil spray in a medium to large skillet. When the oil is hot enough (using medium heat setting), saute the mushrooms until tender about 5 minutes.

  2. While you are sauteing the mushrooms, crack the eggs and then whisk them to combine. Season with salt and pepper, if desired. Remember that feta cheese is already salty so adjust to your taste.

  3. When the mushrooms are done, move them to one side of the pan and then pour in the eggs. Let eggs set for a bit.
  4. Scramble until the eggs are almost done. Add half of the crumbled feta cheese and continue to cook until the eggs are fully done.
  5. Serve with the remaining feta cheese on top. Don’t forget the rice!

Recipe Notes

TIPS & TRICKS

Use feta cheese flavored with herbs for a more robust taste with another layer of complexity.

Feta cheese is already salty on its own so extra salt is optional or to taste.

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5 Comments

  1. July 26, 2012 / 12:23 pm

    Easy and looks yummy – thanks for the bfast idea!

  2. January 21, 2013 / 4:06 pm

    Fabulous as always, Abby!
    -Becky at The Two Bite Club

    • January 22, 2013 / 4:09 pm

      Awww! Coming from you Becky I take this as a huge compliment! Thanks and so glad you stopped by!

  3. Anonymous
    March 29, 2017 / 10:21 am

    I've made this recipe before with chorizo, very yummy!

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