Scrambled Eggs with Mushrooms
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 lb fresh porcini or portobello mushrooms, chopped 12 large eggs 2 Tbs butter
2 Tbs fresh parsley, chopped 1 tsp caraway seeds, crushed



1 Wipe the mushrooms clean and cut off the end of the stems if there is dirt attached. Slice them fairly thickly, about 1/4".
2 Beat the eggs well in a bowl.
3 Melt the butter on fairly high heat in a frying pan. Throw in the mushrooms and brown them quickly. Lower the heat a little under the frying pan and add the eggs. Stirring well, cook the eggs quickly and remove from heat. Serve sprinkled with parsley.

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