Mushroom and Wild Rice Scrambled Eggs
What you need:
6 eggs
1/2 cup milk
1 teaspoon dried parsley
1 tablespoon butter
1/4 cup onions, finely diced
1 cup baby bella mushrooms, sliced
2/3 cup cooked wild rice (I used leftover)
salt and pepper, as desired
Directions:
Whisk together eggs, milk, parsley, salt and pepper in a bowl.
Melt the butter in a saute pan over medium high heat. Add mushrooms and onions and saute for about 5 minutes or until tender. Add wild rice, saute for another 1-2 minutes to warm.
Pour in the milk and egg mixture. Cook, stirring often to scramble until, eggs are fluffy and cooked through. Serve with toast or hashbrowns.