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Shiitake and Manchego Scramble

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 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


  • In a large nonstick skillet, heat 1 tablespoon olive 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 more.
  • In a small bowl, whisk together remaining ingredients and remaining olive 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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  • Lisa
    Dec 17, 2018

    I cooked the onion, peppers, and mushrooms longer then it called for and used more cheese. I couldn't find the particular mushrooms so I just used fresh locally grown mushrooms. I also added sausage links. Wow, this is super but it's hard to see how I could lose weight using heavy cream ??? Super, super, and super ....