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Mushroom Sun Dried Tomato Scramble

Recipe by Kathleen Zelman, MPH,RD/LD



  • 1/2 teaspoon canola or olive oil
  • 2 large eggs
  • 2 egg whites
  • Dash salt
  • Fresh ground pepper
  • 1 tablespoon chopped sun dried tomatoes (not oil packed)
  • 1/2 cup sliced mushrooms
  • 2 tablespoons finely chopped onion


  1. Heat oil in a medium skillet over medium high heat.
  2. Sauté mushrooms, sun dried tomatoes and onions for 3-4 minutes until softened.
  3. Whisk together eggs, salt, pepper. Add to pan and gently stir with a spatula until cooked.


2 Servings

Nutrition Facts

Calories: 113 
Calories from fat: 48 
Fat: 5g
Saturated Fat: 2g
Cholesterol: 185mg
Sodium: 300mg
Carbohydrate: 6g
Fiber: 1g
Sugars: 0g
Protein: 12g

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