Mushroom, Onion, and Potato Scramble
Ingredients
1 tsp kosher salt
1 medium yellow onion, thinly sliced
3 Tbsp unsalted butter
6 eggs
1 lb potatoes
1 lb mushrooms, stems removed and thinly sliced
Black pepper, to taste
Directions
Bring a pot of water to a boil. Add the potatoes and cook until they become soft – a fork should slice through easily, about 15 minutes (depending on the size). Drain the potatoes. Set aside and let them cool.
Add the butter to a large saute pan over medium heat. Let the butter melt, then add the thinly sliced onions and ½ tsp of the salt. Saute the onions, around 7 minutes, until beginning to brown and caramelize.
Add the mushrooms and potatoes and another ½ tsp of salt, letting them cook, stirring occasionally, for about 15-20 minutes, until the mushrooms caramelize and the potatoes begin to crisp.
In a large bowl, whisk the eggs together, and season with some black pepper. Lower the heat and add the eggs to the pan, stirring gently with a spatula to incorporate all the ingredients together. Cook until lightly set, around 4 minutes. Remove from the heat.
Season with more salt and pepper, if needed. Divide and plate. Serve hot.
Nutritional information:
6 Servings
Serving Size: ⅙ Recipe
Calories: 204 kcal
Total Fat: 10.3g
Saturated Fat: 5g
Cholesterol: 178.7mg
Sodium: 463mg
Total Carbohydrate: 20.4g
Fiber: 3.9g