• Ingredients:
  • 4 tablespoons butter, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 shallot, diced
  • 1 small tomato, diced
  • 1 small zucchini, diced
  • ½ green bell pepper, diced
  • 4 eggs
  • 2 tablespoons milk
  • Pinch of salt and freshly ground black pepper

Think family breakfast of thick pancakes and heavy rich syrups are just for the cool months? Well think again!

Summer is just a good a time as any for gathering around the table in the morning. Just set a plate of these FunGuy style scrambled eggs in the middle, and let them at ‘em!

DIRECTIONS:

  1. Melt half of the butter in a pan over medium heat and add in the FunGuy mushrooms and shallot and cook 1-2 minutes or until the shallot has softened slightly. Add in the zucchini and bell pepper and cook 5-6 minutes or until the pepper is tender but still bright green. Transfer the cooked mushrooms and vegetables to a bowl and set aside.
  2. Crack the eggs into a bowl, pour in the milk and beat together with a fork or whisk until completely combined.
  3. Melt the other half of the butter in the pan over medium low heat. Pour the eggs into the pan allow them to cook, stirring slowly to pull them from the bottom of the pan so they don’t burn or brown. Once the eggs are almost cooked through and there is little wetness to them, add the mushroom, vegetables and tomato to the eggs and stir gently. Allow to cook about 1 minute more to reheat the mushrooms and vegetables and turn off the heat.
  4. Serve immediately!

Have a Fun meal!