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Shiitake and Manchego Scramble

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by thomas faglon, Somerset, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 25, 2023

This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. —Thomas Faglon, Somerset, New Jersey

Test Kitchen Approved

Shiitake and Manchego Scramble

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Yield: 8 servings
Prep: 10 min
Cook: 15 min
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Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 cup diced onion
  • 1/2 cup diced sweet red pepper
  • 2 cups thinly sliced fresh shiitake mushrooms (about 4 ounces)
  • 1 teaspoon prepared horseradish
  • 8 large eggs, beaten
  • 1 cup heavy whipping cream
  • 1 cup shredded Manchego cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground pepper
Text Ingredients

Directions

  1. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 2-3 minutes. Add mushrooms; cook and stir until tender, 3-4 minutes. Stir in horseradish; cook 2 minutes longer.
  2. In a small bowl, whisk together remaining ingredients and remaining 1 tablespoon oil. Pour into skillet; cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts

1 serving: 274 calories, 24g fat (12g saturated fat), 234mg cholesterol, 405mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 11g protein.
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