Scrambled eggs with feta cheese and mushrooms
2 servings
15 minutes
Eggs with feta and mushrooms is a refined combination of simplicity and rich flavor. This recipe creates a dish with the velvety texture of melted feta cheese that adds a pleasant saltiness. Complemented by aromatic Provençal herbs and the light acidity of fresh tomato, we achieve a gastronomic symphony. Mushrooms add an earthy note, deepening the flavor. Sumac gives an Eastern zest, while green onions refresh the overall composition. This dish is perfect for a cozy breakfast or a leisurely dinner. It is versatile—enjoy it alone or share with loved ones, complemented by toast or fresh vegetables. The author's approach makes it special by combining familiar ingredients in a new original sound.
1
Place slices of cheese in the heated oil in the frying pan.
- Olive oil: 1.5 tablespoon
- Brynza cheese: 40 g
2
Cut the tomato into small cubes.
- Tomatoes: 1 piece
3
Once the cheese melts, add Provençal herbs and tomato. Reduce the heat to medium.
- Tomatoes: 1 piece
4
Season with black pepper after a couple of minutes.
- Ground black pepper: 0.5 teaspoon
5
Chop the mushrooms into small cubes.
- Button mushrooms: 5 piece
6
Add them to the pan.
- Button mushrooms: 5 piece
7
Cover with a lid and simmer for about 6-7 minutes.
8
Crack the eggs into the pan.
- Chicken egg: 2 pieces
9
Season with sumac and lightly salt.
- Sumac: 0.5 teaspoon
- Sea salt: to taste
10
Chop the onion finely.
- Green onion tops (scallion greens): 1 piece
11
As soon as the egg whites are set, transfer to a plate and sprinkle with onion. Done!
- Green onion tops (scallion greens): 1 piece
