Truffled Egg Scramble

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Truffled Egg Scramble

Rachel Artus | May 5, 2020

• prep time: 5 minutes
• cook time: 10 minutes
• total time: 15 minutes
• servings: 1-2

Ingredients:

½ Tablespoon olive oil, or other plant-based cooking oil
¼ cup yellow onion, finely chopped
2-3 baby bella mushrooms, roughly chopped
½ cup packed with fresh spinach
1-2 eggs
1 Tablespoon cheddar cheese
Sprinkle of truffle powder (a little goes a long way)
Pinch Kosher salt and black pepper Sprinkle of crushed red pepper (optional) Buttered toast on the side (essential)

Instructions:

1. In a small sauté pan with oil, cook yellow onion on low heat to translucent, then add two diced baby Bella mushrooms and spinach.
   
   
2. Allow spinach to wilt, then sprinkle with Kosher salt, black pepper, and truffle powder.
   
   
3. Add cheese and eggs. I scramble my egg in the pan while I combine all of the ingredients (probably because I don’t want to make an extra dish dirty), but you can also scramble the egg before adding it to the veggies.
   
   
4. Meanwhile, throw some toast in the toaster oven and stir scrambled eggs as they cook. Once eggs are done, butter your toast and sprinkle your eggs with a light dust of crushed red pepper. I love using Country Crock Olive Oil Butter as a delicious, plant-based spread because they sell in both plastic and cardboard packaging (I buy the cardboard) and they’re committed to sustainable plant-butter production, which results in less than half of the carbon emissions than the production of dairy butter.

I created out of this world flavor by adding truffle powder to a classic breakfast staple of mine! My mom turned me on to this stuff after she brought some home from Italy and I shall now be adding it to every mushroom scramble from now on. It adds to the umami flavor, also known as the delicious earthy tones that mushrooms bring to a meal. It also works with the cheese and the Kosher salt to enhance those savory flavors. Truffle powder/zest can be on the pricier side ($7-$20/shaker depending on brand) but a little goes a lonnnggg way, so I think it’s worth it to add to your pantry. I linked an affordable truffle powder brand in the recipe above!

I love adding sautéed vegetables to my omelets and egg scrambles because they add tons of extra flavor and allow me to sneak a few extra veggies into my day. My favorite vegetables to add to a scramble include onions, mushrooms and spinach.

Onions are a natural prebiotic, meaning they contain fermentable fibers that can only be digested by probiotics. Probiotics are the “good bacteria” naturally found in our gut that contribute to a healthy digestive system. As you may have guessed, prebiotics are food for probiotics! So, everyone’s being fed here.

Spinach contains vitamin C and is a great source of non-heme iron. Non-heme iron is found in plants, whereas heme iron is found in animal protein. Non-heme iron is less bioavailable, meaning our bodies absorb it less readily than with heme iron. You’d have to eat a ton of spinach to absorb the same amount of iron as you would from a piece of chicken, but it’s still a great way to incorporate iron into your meals if you’re a vegetarian or vegan.

Not only do I love the flavor of mushrooms, but they’re also packed full of B vitamins, as well as some vitamin D. Interestingly enough, the concentration of vitamin D increases with exposure to sunlight, similar to the way it does in our skin! Mushrooms are a great meat substitution, in terms of texture. I like to bulk-up my veggie burgers by grilling a portobello and placing it on top of my patty. Try incorporating these into your breakfast regimen!