Cremini Mushrooms with Scrambled Eggs – Mba’taret mushroom مبعترة فطر

It’s one of those lazy weekends I got up not feeling like doing much. I was trying to figure out what to have for brunch. Then I remembered I got these cremini mushrooms in the fridge. I was supposed to have people over for dinner then plans changed last minute. Mushrooms don’t last too long, once you buy them you gotta use them within a day or two.

So, I really have never tried this dish before and it is not a Palestinian dish. When I grew up in Palestine fresh mushrooms were not available. The only mushrooms we were able to use was out of a can. I always loved mushrooms and when I moved to the US I loved the idea of having fresh mushrooms with my salads and that I can use fresh with any dish all the time.


So I decided to chop them in small pieces, Faris was curious to try them raw, so he did and didn’t like them,  I said I told you because they taste better cooked.


Stir fry sweet onions with garlic until they’re soft, then add the mushrooms. Once mushrooms are ready add the eggs. Mix everything together like making scrambled eggs. Serve with bread.

After having some Faris says “Mama that’s really yummy!”


  • 1 tablespoon olive oil
  • 1 small onion or half large one
  • 2 cloves garlic
  • 8 ounces of cremini mushrooms finely chopped
  • 2 eggs
  • salt and pepper


  1. Heat oil in a skillet
  2. Add onions and garlic, stir for few minutes and until they turn soft
  3. Add mushrooms to the skillet and continue stirring everything together for few more minutes and until mushrooms are softened.
  4. Add eggs and mix everything together until eggs look fully cooked with the mix

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