Try this Scrambled Eggs with Shiitake Mushrooms And Herbs recipe, or contribute your own.
Suggest a better descriptionMelt 2 tablespoons butter in large heavy skillet over medium-high heat. When hot, add shallots, mushrooms, thyme and rosemary. Cook, stirring, until mushrooms and shallots soften, about 5 minutes. Add garlic; cook 1 minute. Add stock; simmer until liquid evaporates, stirring often, about 5 minutes. Season to taste with salt and several grindings of pepper. (Mushrooms can be prepared 1 hour ahead. Loosely cover with foil and leave at room temperature.) Beat eggs lightly in mixing bowl. Add cream cheese, parsley and mushroom mixture. Season lightly with salt and pepper. Heat remaining 3 tablespoons butter in large heavy skillet over medium heat. When hot, add egg mixture and cook, stirring constantly, until eggs are scrambled to soft consistency. Remove; arrange on warm serving platter. Garnish with fresh rosemary, thyme and parsley. Yield: 6 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Betty Rosbottom Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (581g) | ||
Recipe Makes: 6 servings | ||
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Calories: 627 | ||
Calories from Fat: 379 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.1g | 56 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 1764.1mg | 543 % | |
Sodium 662.6mg | 23 % | |
Potassium 672.6mg | 18 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7.7g | ||
Protein 54.2g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 627
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