Fresh Mushroom Scramble

Simple and fresh ingredients come together to create this tasty and satisfying breakfast scramble.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 4 egg whites
  • 8 large eggs
  • 2 Tbsp. soy milk
  • 1 tsp. salt
  • 2 Tbsp. Worcestershire sauce
  • 2 cloves garlic, peeled and crushed
  • 2 tsp. olive oil
  • 12 fresh mushrooms, stemmed and sliced
  • 2 Tbsp. chopped parsley
  • 1⁄2 tsp. ground black pepper


  • Lightly whisk the egg whites in a large bowl. Add the whole eggs, soy milk, and salt and whisk until combined.
  • Heat a nonstick frying pan. Combine the Worcestershire sauce, garlic, and olive oil. Toss the mushrooms lightly with the Worcestershire sauce mixture, then sauté for 5 to 7 minutes or until soft. Remove and keep warm.
  • Add the egg mixture to the now-empty pan, scraping the bottom gently with a flat plastic spatula to cook evenly. Cook until the egg is just set.
  • To serve, divide the scrambled eggs and mushrooms among four serving plates and top with mushrooms. Sprinkle with the chopped parsley and freshly ground pepper. Serve immediately.