Mushroom and Gorgonzola Scramble with Fresh Thyme
This scramble has a rich, earthy flavor that's perfect for Fall mornings.
Makes 2 servings
1/4 sweet onion, thinly sliced
4 oz sliced crimini mushrooms
1 tsp chopped fresh thyme leaves
4 eggs, beaten
2 oz gorgonzola cheese, crumbled
1 large Fuji apple, cored and sliced
Olive oil, salt and pepper
- Heat a small drizzle of olive oil over medium heat in a nonstick pan. Add sliced onion and sautee a few minutes until softened. Add mushrooms and cook until onion is caramelized and mushrooms are soft, about 5 minutes. Add thyme and season with salt and pepper.
- Add eggs and cook, stirring occasionally. When eggs are almost set, add gorgonzola and continue cooking until eggs are firm and cheese is melted.
- Serve with a side of apple slices.