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Kalyn's Kitchen

Scrambled Eggs with Mushrooms and Feta

Scrambled Eggs with Mushrooms and Feta make a perfect easy low-carb breakfast for anyone who likes eggs and Feta Cheese! 

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Scrambled Eggs with Mushrooms and Feta found on KalynsKitchen.com

One of my favorite breakfasts on the blog is Low-Carb Mushroom and Feta Breakfast Casserole. But sometimes I want something that’s quicker to make, and I made these Scrambled Eggs with Mushrooms and Feta for breakfast this week and they tasted amazing for such a simple low-carb breakfast idea. If you’re getting up late on a weekend morning and need something good to eat, this would be a treat for anyone who likes mushrooms and Feta Cheese. 

Making these eggs so they taste wonderfully mushroomy but still look good is an exercise in balance. If you get too much of the liquid from the mushrooms in the eggs, they turn an unappetizing shade of brown. On the other hand, you want some mushroom liquid to flavor the eggs. I wiped out the pan after I cooked the mushrooms, but I did add a little mushroom juice when I added the mushrooms back into the egg mixture.

Scrambled Eggs with Mushrooms and Feta found on KalynsKitchen.com

How to Make Scrambled Eggs with Mushrooms and Feta:

Scroll down for the complete recipe including nutritional information.)

  1. There are only three main ingredients in these scrambled eggs, but a lot of the rich flavor comes from the brown Crimini mushrooms. Cut them in fourths, or a little smaller.
  2. I season my eggs with Spike Seasoning (affiliate link), a blend of lots of flavors that I think go perfectly with eggs. If you can’t find it where you live, you can use any seasoning blend that’s good with eggs.
  3. Heat olive oil in nonstick frying pan and cook mushrooms until they’re starting to soften and brown, and liquid has mostly evaporated.
  4. Remove mushrooms from pan and wipe pan with paper towel, then add another tsp. olive oil and heat over very low heat.
  5. Add eggs and immediately start to turn them with plastic turner, scraping bottom and sides of pan continuously, until eggs seem about half cooked. (Eggs should still be quite runny when you add the mushrooms.)
  6. Add cooked mushrooms into eggs, along with 1-2 tsp. of any accumulated juice. Continue to stir and scrape pan about 1 minute more, until eggs are starting to set.
  7. Add half of Feta cheese, stir once, and turn off heat. Eggs will continue to cook after the heat is off, so be careful not to overcook. Scrambled eggs should be very soft.
  8. Remove eggs to serving plate, and sprinkle with rest of the Feta cheese and serve immediately.

More Tasty Breakfast Ideas with Feta and Eggs:

Kale and Feta Breakfast Casserole ~ Kalyn’s Kitchen
Spinach, Tomato, and Feta Frittata ~ Cupcakes and Kale Chips
Mini-Frittata for Two with Bacon, Green Onions, and Feta ~ Kalyn’s Kitchen
Scrambled Eggs with Garlic, Basil, and Feta ~ Amanda’s Cookin’
Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen

Scrambled Eggs with Sauteed Mushrooms and Feta

Scrambled Eggs with Sauteed Mushrooms and Feta

Yield 1 serving
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes

Scrambled Eggs with Mushrooms and Feta make a perfect easy breakfast.

Ingredients

  • 5 brown Crimini mushrooms (or use whatever type of mushrooms you have)
  • 2 tsp. olive oil (more or less, depending on your pan)
  • 3 eggs
  • 1/2 tsp. Spike Seasoning (see notes)
  • 2 T crumbled Feta Cheese

Instructions

  1. Wash mushrooms and cut in fourths or smaller if they’re large.
  2. Beat eggs with Spike seasoning.
  3. Heat 1 tsp. olive oil in nonstick frying pan and saute mushrooms until they’re starting to soften and brown, and liquid has mostly evaporated. Remove mushrooms from pan and put in bowl.
  4. Wipe pan with paper towel, then add another tsp. olive oil and heat over very low heat.
  5. Add eggs and immediately start to turn with plastic turner, scraping bottom and sides of pan continously for 1-2 minutes, until eggs seem about half cooked. (Timing will depend on how high you have the heat, but they should still be quite runny when you add the mushrooms.)
  6. Add mushrooms back into eggs, along with 1-2 tsp. of any accumulated juice which has drained out of mushrooms. Continue to stir and scrape pan about 1 minute more, until eggs are starting to set.
  7. Add half of Feta cheese, stir once, and turn off heat. Eggs will continue to cook after the heat is off, so be careful not to overcook. Scrambled eggs should be very soft.
  8. Remove eggs to serving plate, and sprinkle with rest of the Feta cheese and serve immediately.

Notes

Use. any all-purpose seasoning that's good with eggs if you don't have Spike Seasoning (affiliate link)

Recipe created by Kalyn.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 364Total Fat: 27.5gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 575mgSodium: 385mgCarbohydrates: 4.8gFiber: 1gSugar: 3.3gProtein: 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a great breakfast for low-carb or low-glycemic eating plans, including any phase of the South Beach Diet.

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    9 Comments on “Scrambled Eggs with Mushrooms and Feta”

  1. Pingback: Vegetarian Breakfast Omelette Muffins - Give Recipe

  2. Anonymous, you're welcome, and thank you too for those nice words about the blog!

  3. I found your site while looking up some south beach information. Wow! I am so glad I found it. South Beach really has helped me yet I will visit your site regularly. You just spiced up meals and created the variety I needed right now. Thanks for developing such a great and informational blog. It is one of the best blogs I have experienced.

  4. Scrambled eggs with mushrooms and feta sounds really tasty. I will have to make this. I think I might try it with some dill.

  5. BW, will try it but I made it a couple of times without wiping out the pan, and both times my eggs were quite brown. Maybe it’s the type of mushrooms? Are you using crimini mushrooms? They are darker than the usual white mushrooms. I didn’t have this problem with regular mushrooms, but I love the earthy flavor of the criminis. Anyway, isn’t this a great breakfast, whether the eggs are a little brown or not?

  6. You know kalyn, if you get your pan hotter, you may not have the mushroom juice to worry about. The recipe you describe is what I fix 4 out of seven mornings for breakfast…it’s fast and easy…get some oil with a tad…not a pad of butter real hot, do the mushrooms for a minute or too…no juice released add the eggs and feta, and voila…done deal. enjoy….bw

  7. Oops, that should say “right now”. Fingers are too fast for the brain.

  8. Christine, I’m laughing because I only wish I had cooked some lamb so I could post about it! I love lamb. Right I have no idea what I’m posting tomorrow!

  9. Aren’t we funny? Both posting eggs on the same day. I swear I didn’t know…
    You’re not by chance going to post some lamb tomorrow are you? I’ve got my draft already written. :))