- In a small bowl, whisk together the eggs, half and half, salt and pepper.
- In a small skillet, on medium heat, add the oil. Once the oil begins to ripple, add the mushrooms and saute for 5 minutes. Then, add the scallions and saute an additional 1 minute.
- Reduce the heat to low and pour in the egg mixture. Sprinkle in parmesan cheese. Slowly scramble the eggs for 2-3 minutes by pulling along the edges of the pan with a spatula and gently stirring them to create large folds. Remove from heat.
- Top with chives and more cheese if desired. Pair with a warmed and buttered croissant. (Gently toast a pre-made all-butter croissant in the oven at 200 degrees for 10 minutes.)
Ingredients
Directions
- In a small bowl, whisk together the eggs, half and half, salt and pepper.
- In a small skillet, on medium heat, add the oil. Once the oil begins to ripple, add the mushrooms and saute for 5 minutes. Then, add the scallions and saute an additional 1 minute.
- Reduce the heat to low and pour in the egg mixture. Sprinkle in parmesan cheese. Slowly scramble the eggs for 2-3 minutes by pulling along the edges of the pan with a spatula and gently stirring them to create large folds. Remove from heat.
- Top with chives and more cheese if desired. Pair with a warmed and buttered croissant. (Gently toast a pre-made all-butter croissant in the oven at 200 degrees for 10 minutes.)
