Savory Mushroom Apple Scramble

Mediterranean mornings often welcome eggs dressed with olive oil, herbs, and a bright finish. This savory scramble folds earthy mushrooms and sweet Fuji apple into soft eggs, then crowns them with lemony feta and rosemary.

Serves 2 · 10 min prep · 12 min cook

Estimate for one serving

• 280 cal
• 18g protein
• 12g carbs
• 19g fat
• 3.6g fiber

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Ingredients

• 5 large eggs
• 6 oz mixed mushrooms
• 1 small Fuji apple
• 1 small shallot
• 1/2 tsp minced fresh rosemary
• 3 Tbsp chopped fresh parsley
• 2 Tbsp extra-virgin olive oil
• 1 garlic clove
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp lemon juice
• 2 Tbsp optional crumbled feta

Instructions

1. 1Crack the eggs into a bowl, add salt and pepper, and beat lightly with a fork until just combined—do not overbeat.
2. 2Wipe and thinly slice the mushrooms. Core and dice the apple into small 1/4-inch cubes. Mince the shallot and garlic.
3. 3Heat a 10-inch nonstick skillet over medium heat with half the olive oil. Add the mushrooms and cook 4–5 minutes, stirring occasionally, until they shrink and turn golden at the edges.
4. 4Add the remaining oil, shallot, garlic, and rosemary. Sauté 1 minute until fragrant, then stir in the diced apple and cook 2 minutes more so the apple softens slightly while staying bright.
5. 5Reduce the heat to medium-low. Pour the beaten eggs over the vegetable mixture and let them sit undisturbed for 20–30 seconds until the edges begin to set.
6. 6Using a silicone spatula, gently push the eggs from the edges toward the center in long slow strokes, tilting the pan so uncooked egg flows underneath. Continue for 2–3 minutes until soft curds form and the eggs are still slightly glossy.
7. 7Remove from heat while the scramble still looks a touch underdone; residual heat will finish cooking. Stir in the lemon juice and most of the parsley.
8. 8Divide between two warm plates, top with remaining parsley and optional feta, and serve immediately with toast or roasted potatoes on the side if desired.