Scrambled Egg Stacks with Cheese & Mushrooms

Scrambled Egg Stacks with Cheese & Mushrooms


Scrambled eggs with pecorino romano cheese, mushrooms & lavash bread.

In this post I am not just sharing a recipe for an Egg & Cheese Scramble. There is so much more than what meets the eye. I have been wishing for so long to write this post. There is an amazing feeling that happens when someone I know & love has great success. As children success might be learning to walk, kick a ball & run like the wind. As adults, the idea of achievements gets a bit more complex. We strive for more in our personal & professional lives. We need to, we are adults after all. My friend Carrie Vitt has found great success in her gorgeous new book titled Deliciously Organic.

Carrie Vitt from Deliciously Organic blog & cookbook

I met Carrie last year at a photography workshop in Los Angeles taught by photography darling miss Helen DuJardin aka Tartelette. Both of these women epitomize success. They radiate beauty both in & out. I happily call them friends & they always inspire me to be my best. Helen did all of the photography for this book. Each picture is a treat to gaze upon.

Egg & Cheese Scramble Recipe with whole wheat lavash

Sometimes we need to go back to the basics to re-group & get it right. Carrie makes cooking whole food meals at home accessible using the best most natural, organic ingredients. Facing health struggles a few years back she opted to make many changes in her diet to see if she could get well. Swapping all of her foods over to organic helped her overcome many health obstacles. Today she is one of the most energetic friends I know! We kept each other more than busy as roomies at Food Blogger Camp.

Scrambled egg wrap sandwich with salsa, mushrooms and cheese

In Deliciously Organic Carrie shows us how to create & cook with a bounty of organics. What I love most is how simple & easy the recipes are. They are forgiving for the new cook & easily adaptable for anyone’s taste buds. A seasoned cook will welcome Carries ease & elegance. Her ingredient choices and combinations are full of flavor, classic, tried and true. A few recipes I can’t wait to try are: Gingerbread Pancakes, Napa Chicken Salad & Roasted Jalapeño Hamburgers.

Scrambled eggs with mushrooms and pecorino romano cheese recipe

Please keep up to date with Carrie via her blog Deliciously Organic where she updates posts regularly and via her Twitter feed.

Organic Scrambled Eggs with Cheese and Mushrooms Recipe

If you have a moment please visit The Creative Mama blog where I have a guest post called Daily Benchmarks Through Food.

Little girl eats healthy, homemade scrambled eggs

What is your favorite recipe for scrambled eggs?

This recipe is inspired by “Cheesy Scrambled Eggs with Mushrooms”  from Deliciously Organic cookbook

Scrambled Egg Stacks with Cheese & Mushrooms

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3-4 servings

Scrambled Egg Stacks with Cheese & Mushrooms


  • 4 Whole Wheat Lavash, Corn or Whole Wheat Tortillas
  • 4 large Eggs
  • 4 Egg Whites
  • 1 tablespoon Heavy Cream
  • 8 ounces Crimini Mushrooms, sliced
  • 2-3 Garlic Cloves, chopped
  • splash of Olive Oil
  • 1/4 cup grated Pecorino Romano or Parmesan Cheese
  • pinch of Smoked Paprika
  • pinch of Cracked Black Pepper
  • Optional
  • Optional
  • Salsa for dipping
  • Butter, Cream Cheese, Sour Cream or fat free Greek Yogurt for spreading on Lavash, Tortilla or Bread
  • garnish with a handful of finely chopped Chives or Green Onions


  • Pre heat oven to 350 F with rack in the middle. Put the lavash or tortillas in a oven proof baking dish, cover and heat until warm about 10 minutes. Alternatively you could make whole wheat toast.
  • Gently whisk eggs and cream together in a large bowl.
  • Put olive oil & garlic in a non stick skillet. Heat over medium heat for a few minutes until garlic softens a bit. Add mushrooms, smoked paprika and black pepper to the skillet. Cook about 5 minutes until mushrooms are softened & flavors have combined. Divide mixture - place 1/2 of the mushrooms in a heat safe bowl and set aside.
  • Add eggs and cheese to the pan with the mushrooms that remain. Increase heat to medium high and continuously stir with a spatula until eggs are cooked to your liking, about 1-2 minutes. Season with sea salt and additional smoked paprika & pepper if desired.
  • Assembly
  • For stacks: Layer eggs and fat free greek yogurt in between flat pieces of lavash or tortillas. You can also make them wrap/burrito style by simply rolling them up to form a hand held meal. Add some of the extra sautéed mushrooms in the layers or wrap, garnish with chives.


  • Any cheese you have on hand would be great in this scramble. Goat cheese, Feta, Gruyére, Cojita, etc would all be delicious.
  • Try wild mushrooms or Shitake, a mushroom medley would be amazing in this scramble.
  • Serve with tortillas, lavash, brown rice or whole wheat toast.
  • Serve with a side salad & your favorite salsa.

Scrambled Egg Recipe Links

Links to Deliciously Organic Review Posts Full Disclosure: I received a review copy of the book Deliciously Organic. It was my choice and pleasure to review it.

58 Responses to Scrambled Egg Stacks with Cheese & Mushrooms

  1. What a yummy breakfast recipe. I’ll have to check out Carrie’s book. So exciting that bloggers these days can be published authors. I hope to see you write a cookbook one day, too, Marla! Lord knows you have the creativity and talent to pen one. Thanks for sharing this recipe!

    • Georgia: You are too kind. I do hope to write a cookbook someday – just not sure I am up for all that hard work. It is such an exciting time for our blogger friends. I think there is a lot of great stuff around the corner for such hard workers. Speaking of books, I could see you writing one too! xo

  2. Great post Marla, sharing your friendship with Carrie and a delicious recipe from her new cookbook. I met Carrie at BlogHer Food in SF and was instantly struck by her genuineness and beautiful smile.

  3. What a gorgeous post! The photos are so great. I can’t wait to try this variation especially with the lavash bread. The photo of your daughter with the “thumbs-up” is so sweet. You are a dear friend. I’m so glad you were brought into my life!

    • Carrie: Ditto girl – you are are a wonderful & dear friend. This was one of the most fun posts I have ever written. It is awesome to know some of the behind the scenes regarding what it takes to publish a book. The amount of work is amazing, but in your case it more than paid off. In my next life I want your extreme patience & focus! xo

    • Averie: Yes, these investments for our job are essential & well worth it. Just remember you can also get the “shot” with a small point & shoot as long as you have the right light, styling & subject matter. Out of all the things I have learned from the pros it is not to get caught up in fancy gear, that can just make us all the more confused. First & foremost we need to understand light & composition. Even the best lens & camera will not get the shot on it’s own. That said, with enough patience & practice I bet you will get your photos where you want them. Keep practicing, asking questions & checking out other peoples stuff for lighting & composition ideas. xo

    • OMG, phylo dough – are you kidding girl. There would be no end to that meal. Great idea. That reminds of of the giant pieces of Spanakopita I used to enjoy when I live in NYC, except this would be egg with cheese instead of spinach and cheese. I likey :)

  4. What a wonderful write-up on Carrie, her book, and this recipe. I have been flipping through Carrie’s book what to try first – there are so many great choices. This one definitely caught my eye.

    • Dara: I know when I got Carrie’s book I could not stop flipping through the pages. It was tough to decide which recipe to adapt for this post. In the end I always have most of these ingredients in the house, so scrambled eggs prevailed. Can’t wait to see & read about what you come up with! xo

    • Sandy: I know it was a tough decision what to make. I must do the carrot souffle very soon! I do believe I will get through the whole cookbook eventually :)

  5. I just ordered her book based on your recommendation and
    can’t wait to get it. As for the food in this post-I love it!
    Breakfast so happens to be my favorite meal, but I can also see
    having this for dinner!

  6. The books sounds like it should be in my collection. Sounds
    fabulous. Your photos are stunning as well- she’s a great teacher!
    This scrambled eggs are perfect for my house hold. I am definitely
    bookmarking this. My son loves scrambled eggs, tortillas and

  7. I love mushrooms and onions in my scrambled eggs, you have totally inspired me to make some scrambled egg wraps for breakfast or lunch sometime this week! I just picked up a pack of baby bellas, my favorite!

    The more I see this book, the more I want it! Great post Marla!!

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