Dairy-Free Scrambled Eggs with Mushrooms
Elevate your breakfast game with this delightful recipe for Dairy-Free Scrambled Eggs with Mushrooms, a perfect option for those seeking a healthy and flavorful meal without any dairy. Featuring golden sautéed button mushrooms, vibrant green onions, and baby spinach, this dish is packed with wholesome ingredients and rich umami flavor. The eggs are whisked with a touch of water for extra fluffiness and gently cooked to creamy perfection in olive oil. Ready in just 20 minutes, this quick and nutritious skillet wonder is ideal for busy mornings or brunch gatherings. Serve it fresh and warm, garnished with a pop of green onions for a restaurant-worthy finish. Dairy-free, gluten-free, and packed with nutrients—this is the ultimate comfort food for breakfast lovers everywhere!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 150 grams button mushrooms
- 2 stalks green onions
- 2 tablespoons water
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 50 grams baby spinach
Instructions
Start by preparing the mushrooms: clean the button mushrooms with a damp paper towel to remove any dirt, then slice them thinly.
Chop the green onions, setting aside the white and green parts separately.
In a medium-sized bowl, crack the eggs and add the water, salt, and black pepper. Whisk together until well combined to get a smooth mixture.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the sliced mushrooms and sauté for about 4-5 minutes until they are golden brown and have released their moisture. Stir in the white parts of the green onions and cook for an additional minute.
Remove the mushrooms and onions from the skillet and set them aside.
Reduce the heat to medium-low, and add the remaining 1 tablespoon of olive oil to the skillet.
Pour in the egg mixture and let it sit without stirring for about one minute or until it starts to set around the edges.
Using a spatula, gently pull the set edges toward the center, allowing the uncooked eggs to run to the sides. Continue to cook, gently stirring occasionally, until the eggs are softly set but not dry.
In the last minute of cooking, add the sautéed mushrooms, onions, and baby spinach to the eggs. Gently fold them in until the spinach just wilts.
Remove the scrambled eggs from the heat and serve immediately, garnished with the reserved green parts of the green onions.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
