Savory Scrambled Egg Plate with Mushrooms and Roasted Tomato

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If you’re looking to elevate your everyday breakfast, this Savory Scrambled Egg Plate with Mushrooms and Roasted Tomato is the perfect place to start. Creamy scrambled eggs provide the rich base, enhanced by the umami of sautéed mushrooms and the sweet acidity of roasted tomatoes. It’s an ideal combination for a leisurely brunch, a nutrient-dense start to your day, or even a light dinner.

The flavors here play in harmony: the earthiness of mushrooms balances the velvety eggs, while juicy roasted tomatoes add brightness and moisture. This dish is satisfying yet light, elegant enough for guests, and simple enough to prepare in minutes. It celebrates fresh ingredients and delivers both nourishment and flavor.

Ingredients for this Savory Scrambled Egg Plate with Mushrooms and Roasted Tomato

• 4 large eggs
• 1/4 cup whole milk or cream
• Salt and black pepper to taste
• 1 tbsp unsalted butter
• 1 cup sliced mushrooms (such as cremini or button)
• 1 tbsp olive oil
• 1/2 tsp garlic powder (optional)
• 6 cherry tomatoes, halved
• Fresh parsley for garnish (optional)

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Step 1: Prepare the Mushrooms

Heat olive oil in a nonstick skillet over medium heat. Add sliced mushrooms and sauté for 6-8 minutes until they become golden brown and tender. Sprinkle with garlic powder if using, and season with salt and pepper. Remove from the pan and set aside.

Step 2: Roast the Tomatoes

In the same pan or a separate one, place cherry tomato halves cut side down. Let them roast for about 3-4 minutes until they begin to soften and lightly caramelize. Set aside.

Step 3: Scramble the Eggs

In a mixing bowl, whisk the eggs with milk or cream until fully blended. Heat butter in a clean nonstick skillet over low heat. Pour in the egg mixture and gently stir with a silicone spatula. Cook slowly, stirring frequently, until eggs are just set but still creamy.

Step 4: Assemble and Serve

Plate the scrambled eggs alongside the mushrooms and tomatoes. Garnish with freshly cracked black pepper and a sprig of parsley if desired. Serve immediately while warm.

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Frequently Asked Questions

How do I make scrambled eggs extra creamy?

Use whole milk or cream and cook over low heat while stirring continuously. Removing them from the heat just before they finish cooking helps retain their creaminess.

Can I use other vegetables?

Absolutely. Spinach, bell peppers, or even zucchini work well in place of or alongside mushrooms and tomatoes.

Are these good for meal prep?

While best enjoyed fresh, you can prep the mushrooms and tomatoes ahead of time. Scrambled eggs are trickier to store, but gentle reheating helps.

What kind of mushrooms are best?

Cremini, button, or even shiitake mushrooms bring rich umami flavors. Feel free to mix and match for variety.

Can I make this dairy-free?

Yes, substitute the butter with olive oil and skip the milk or use a plant-based alternative like almond or oat milk.

Is this dish suitable for keto?

Definitely! Just make sure to use heavy cream instead of milk and confirm your veggies are keto-friendly.

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