Creamy Mushroom and Onion Scrambled Eggs

This dish features fluffy scrambled eggs enriched with sautéed mushrooms and caramelized onions, all brought together with a touch of creamy mushroom soup. The combination of earthy flavors from the mushrooms and the sweetness of the onions creates a comforting and satisfying breakfast or brunch dish. It's a delightful way to start your day while being vegetarian-friendly.

Ingredients:

• 4 large eggs
• 1 cup mushrooms, sliced (such as cremini or button)
• 1 medium onion, finely chopped
• 1/2 cup cream of mushroom soup
• 2 tablespoons butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. In a skillet over medium heat, melt the butter. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the sliced mushrooms to the skillet and cook until they are browned and have released their moisture, about 5-7 minutes.
3. In a bowl, whisk together the eggs, cream of mushroom soup, salt, and pepper until combined.
4. Pour the egg mixture into the skillet with the mushrooms and onions. Allow it to sit for a few moments before gently stirring to scramble the eggs.
5. Cook until the eggs are softly set and creamy, about 3-5 minutes. Remove from heat.
6. Serve hot, garnished with fresh parsley if desired.