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Scrambled Eggs with Mushrooms and Onions

A healthy breakfast to make with the whole family and the kids can help prepare


  • Olive oil 1 teaspoon
  • Mushrooms, sliced ½ cup
  • Onions, finely chopped ¼ cup
  • Eggs, 4 large
  • Salt and pepper to taste
  • Chopped fresh dill (or ¼ teaspoon dried) 2 tablespoons


Adults: Heat the oil in a non stick frying pan over medium heat.
Adults: Add the mushrooms and onions to the pan and cook for about 3 minutes. Remove the vegetables and set aside.
Kids: Whisk the eggs with the salt and pepper until well blended.
Adults: Pour the eggs and vegetables into the frying pan and stir constantly over medium heat with a rubber spatula.
Together: When the eggs begin to cook, add the dill and continue stirring until the eggs are firm.
Together: Serve immediately.
Adults: * Scrambled eggs can be made with a variety of vegetables. Try red or green bell peppers, spinach, or fresh tomatoes
Adults: Did you know? Hens with white feathers lay eggs with white eggshells. Hens with red feathers lay eggs with brown eggshells.

About this Recipe
  • Serves: 4
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
Submitted By
Nourish Interactive
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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