Saturday, December 7, 2013

Scrambled Eggs with Mushrooms and Peppers in Puff Pastry Shells

This gourmet egg dish is elegant and impressive, yet so easy to make.

Serve it with fresh fruit for a light breakfast, or pair it with a green salad, Roasted Potatoes and Onions, or other side veggies for a hearty brunch, lunch, or supper.


6 large eggs, or equivalent in egg substitute
2 tablespoons milk
Scant 1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil
1 1/2 cups sliced white mushrooms
1/2 medium red or green bell pepper, seeded and cut lengthwise into julienne slices, and slices cut crosswise into thirds
1/2 tablespoon chopped fresh parsley
6 frozen puff pastry shells (1 10-ounce package)

In a small bowl, whisk together the eggs, milk, Italian herbs, salt, and pepper. Set aside.

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the mushrooms and peppers, along with additional salt and pepper to taste. Saute until the vegetables are cooked through.

Add the egg mixture and cook, stirring frequently, until eggs are cooked through.

Meanwhile, bake the puff pastry shells according to the package directions.

Fill the puff pastry shells with the egg mixture, sprinkle with the parsley, and serve immediately.

-- 3 servings

1 comment:

  1. It looks really wonderful… would make a great appetizer for New Years. Thanks for sharing it on foodie friday.