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–+ servings

Mushroom and Feta Cheese Scramble

Manila Spoon
JUST 4 INGREDIENTS to make this tasty, healthy, and hot breakfast – Mushroom and Feta Cheese Scramble! Low-carb and gluten-free!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Main
Cuisine American, Greek
Servings 4

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
 

  • 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.
  • 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.
  • 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!

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.
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
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