Roasted Portobello Mushroom and Egg Breakfast Skillet

This roasted portobello mushroom and egg breakfast skillet is a quick and easy way to start your day. The earthy flavors of the mushrooms and the creamy eggs come together to create a satisfying and delicious meal. Plus, it's all cooked in one pan, so cleanup is a breeze.

I first came up with this recipe when I was looking for a quick and easy breakfast that I could make on a busy weekday morning. I had some portobello mushrooms in my fridge, and I thought they would be a great addition to a breakfast skillet. I also added some eggs, and the result was a delicious and filling meal that I've been making ever since.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 tablespoon olive oil
• 1 large portobello mushroom, sliced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives

Instructions

1. Preheat air fryer to 400°F (200°C).
2. In a small bowl, combine the olive oil, portobello mushrooms, oregano, salt, and pepper.
3. Toss to coat.
4. Place the mushrooms in the air fryer basket and cook for 10 minutes, or until tender and browned.
5. Crack the eggs into the air fryer basket.
6. Cook for 5 minutes, or until the eggs are cooked to your desired doneness.
7. Sprinkle with parsley and chives.
8. Enjoy!

Why It Works

• The portobello mushrooms are roasted in the air fryer until they are tender and browned. This gives them a slightly smoky flavor that pairs well with the eggs.
• The eggs are cooked in the same pan as the mushrooms, which helps to create a creamy and flavorful sauce.
• The fresh parsley and chives add a bright and herbaceous flavor to the dish.
• This recipe is easy to customize. You can add other vegetables to the skillet, such as spinach, tomatoes, or bell peppers.
• You can also use different types of eggs, such as scrambled eggs or poached eggs.