Scrambled Eggs with Mushrooms and Fresh Basil makes for an easy and filling breakfast.
Sure we say it all of the time, but if she says it it’s usually after I say it. I love my precious girl with all of my being. She is my best friend and I am so incredibly luck to have been blessed with being her mama. Yesterday we went to the park, went on the train at the zoo, went shopping like crazy, and then she played outside once we got home for about an hour. Then once we came back inside she said it again! I then told her I love you most, something we do all the time and she just kept laughing. I wonder if she understands. I’m sure she does. I just love her SO much. The best part is when she grabs my face with her little hands and gives me the biggest hug and kiss!
She finally did it.
All on her own.
My baby girl told me she loved me yesterday. Her exact words, “I love you mama!”.
I love all these moments we share and would miss out on a bunch of them if I worked out of the home. Like eating breakfast together. We cut up our veggies, mix our eggs, and watch them cook, all that instead of tossing milk in a bowl. Poor hubby misses out on all of it, so on his day off, we make extra special eggs! We’re trying to eat a bit cleaner so usually we’d call these Philly Cheese Eggs, however, we now leave out the copious amounts of cheese. One day we’re going to win the lottery so we can enjoy breakfast together every day. One can dream, right? Oh, I guess I should start playing the lottery too then, huh?
Winning the lottery is funny, I feel like I won the actual lottery yesterday when I heard those sweet words out of my daughter’s little lips. That’s what the lottery is, and I’m so winning every day. Now have some Scrambled Eggs with Caramelized Onions, Mushrooms, and Fresh Basil with us, won’t ya?
how to make scrambled eggs with mushrooms
Warm up a skillet with a little butter.
Start by cooking the onions for about 2 minutes and then add in the mushrooms and cook for another 5-6 minutes or until tender are caramelized.
Remove the vegetables from the pan and then add in a little more butter if needed to scramble eggs.
Beat the eggs and place into the hot skillet. Cook until lightly scrambled.
Plate the eggs and top with the mushrooms and onions and garnish with fresh chopped basil.
Guests will absolutely love this recipe so if you’re cooking for a crowd make a big batch. It’s filling and delicious. All of the flavors compliement each other and it makes a beautiful presentation.
Scrambled Eggs with Mushrooms and Fresh Basil
- 1 Onion sliced
- 1 Portobello Mushroom chopped
- 5 Eggs
- 3 Leaves Basil chopped
- 1 teaspoon Butter for pan
- In a skillet warm up your preferred oil or butter and add in the onions, cook on medium heat.
- Once the onions are about 2-3 minutes in add in the portobello mushrooms and cook until both are tender and caramelized. About 5-6 minutes.
- Place your veggies on the side and add the eggs to the pan and scramble.
- Top the eggs with veggies and fresh chopped basil.