Shiitake and Manchego Scramble

Name: Shiitake and Manchego Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 8 servings

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

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

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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