Rosemary in a egg scramble? Who’da thunk? My wonderful daughter Sonia did, and invented this incredible meld of flavors. Together we perfected this scramble. I prefer scrambles to rolled omelets because they are easier, and I prefer my eggs well cooked. But you could make this recipe into an omelet as well.
1/4 tsp. butter ( I rub the stick of butter on the warm pan until it coats it)
½ tsp. minced fresh rosemary
1 tsp minced fresh chives or green parts of scallion
5 mushrooms, quartered and sliced
4 large eggs
¼ cup milk (we use 1%)
2 Tb grated sharp cheddar cheese (we use low-fat)
a few shakes salt to taste
Whisk eggs well with milk and sprinkle in a few shakes salt. Whisk in grated cheese.
Sauté mushrooms and rosemary in butter in a non-stick frying pan until mushrooms are coated in rosemary butter.
Pour eggs over mushrooms. Push eggs around with spatula so they don’t brown. Cook until eggs reach desired consistency.
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 90.8
- Total Fat: 5.4 g
- Cholesterol: 114.4 mg
- Sodium: 337.8 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.6 g
- Protein: 7.4 g
View full nutritional breakdown of Rosemary-Mushroom Scramble calories by ingredient
This recipe can also be viewed at