Recipe · 12 min
Scrambled Eggs with Mushrooms & Fried Tomatoes
- 12 min
- 2–6 servings
- 288 kcal / serving
Creamy eggs mingle with sautéed mushrooms and browned tomatoes for a comforting, textural meal. The mixture comes together quickly, making it ideal for weeknights.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ lbcremini mushrooms
- 5eggs
- 1 clovegarlic
- 2tomatoes
From the pantry: black pepper, extra virgin olive oil, salt, thyme, dried
Cookware
aluminum foil · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ lbcremini mushrooms
- 1 clovegarlic
- 2tomatoes
Dairy, eggs & chilled
- 5eggs
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cremini mushrooms | ½ lb | 1 lb | 1 ½ lb |
| eggs | 5 | 10 | 15 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| tomatoes | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Slice the mushrooms and cut the tomatoes in half.
- Heat a nonstick skillet over medium-high heat.
- Peel and mince the garlic.
- Once the skillet is hot, add oil and swirl to coat the bottom.
- Add the mushrooms, garlic, and thyme; cook, stirring occasionally, until the mushrooms are tender, about 3–4 minutes.
- Crack the eggs into a medium bowl, season with salt and pepper, and whisk to combine.
- Push the mushrooms to the edge of the skillet and add the tomato halves, cut-side down; cook undisturbed until browned, about 3 minutes. Transfer the mushrooms and tomatoes to a plate and cover with foil.
- Return the skillet to the stove over medium heat, add oil to coat the bottom, and swirl.
- Pour the egg mixture into the skillet and scramble until no longer runny, using a combination of stirring and flipping to bring in all the edges.
- Divide the scramble, mushrooms, and tomatoes between plates and serve.
Two tips
- Leftovers keep well in the fridge for another day; rewarm gently in a skillet.
- Swap in a dash more thyme or a pinch of pepper for a different aroma, or serve with a slice of crusty bread on the side.
Nutrition per serving
- Calories
- 288 kcal
- Protein
- 18 g
- Carbs
- 11 g
- Fat
- 20 g
- Fiber
- 2 g
- Sodium
- 170 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.