Morel and Arugula Scramble
Morel and Arugula Scramble
Ingredients
- 1 ounce morel mushrooms, cleaned and chopped
- 2 cups arugula, loosely packed
- 8 eggs, beaten
- 1/4 cup creme fraiche
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Add the morel mushrooms and sauté for 3 minutes until soft.
⏱️ 3 min - 2
Add the remaining tablespoon of butter to the skillet. Pour in the beaten eggs, salt, and pepper. Stir gently with a spatula.
⏱️ 1 min - 3
Cook the eggs over medium-low heat, stirring continuously for 4 minutes, until they are softly scrambled.
⏱️ 4 min - 4
Add the arugula and crème fraîche to the eggs. Stir gently until the arugula is wilted and the crème fraîche is fully incorporated.
⏱️ 2 min - 5
Remove from heat and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Morel and Arugula Scramble
Ingredients
- 1 ounce morel mushrooms, cleaned and chopped
- 2 cups arugula, loosely packed
- 8 eggs, beaten
- 1/4 cup creme fraiche
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Add the morel mushrooms and sauté for 3 minutes until soft.
⏱️ 3 min - 2
Add the remaining tablespoon of butter to the skillet. Pour in the beaten eggs, salt, and pepper. Stir gently with a spatula.
⏱️ 1 min - 3
Cook the eggs over medium-low heat, stirring continuously for 4 minutes, until they are softly scrambled.
⏱️ 4 min - 4
Add the arugula and crème fraîche to the eggs. Stir gently until the arugula is wilted and the crème fraîche is fully incorporated.
⏱️ 2 min - 5
Remove from heat and serve immediately.