Keto Scrambled Eggs with Mushrooms
Elevate your breakfast game with this delightful Keto Scrambled Eggs with Mushrooms recipe, a low-carb, high-protein option perfect for the keto lifestyle. Featuring fluffy, creamy eggs enriched with heavy cream and sautéed cremini mushrooms cooked in butter, this dish offers a rich and savory flavor profile that’s hard to resist. The addition of fresh parsley lends a vibrant touch, making the dish as visually appealing as it is delicious. Ready in just 20 minutes, it’s an ideal breakfast or brunch option for two that’s both satisfying and effortless to prepare. Whether you're sticking to a ketogenic diet or simply looking for a wholesome, nutrient-packed morning meal, these scrambled eggs with mushrooms deliver on flavor and texture.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 100 grams cremini mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley
Instructions
Begin by cleaning the mushrooms with a damp paper towel, gently wiping off any dirt. Slice them thinly and set aside.
Crack the eggs into a small mixing bowl. Add the heavy cream, salt, and pepper, then whisk the mixture thoroughly until well combined. This will ensure your scrambled eggs are fluffy and well-seasoned.
Chop the fresh parsley finely and set aside. It will be used for garnish at the end.
In a large non-stick skillet, melt 1 tablespoon of butter over medium-high heat. Once melted and bubbling, add the sliced mushrooms and sauté for about 3-5 minutes, or until they are golden brown and have released their moisture.
Reduce the heat in the skillet to medium-low and add the remaining tablespoon of butter. Allow it to melt gently.
Pour the egg mixture into the skillet over the sautéed mushrooms. Using a spatula, gently stir and fold the eggs as they begin to set at the edges, making sure to bring the cooked eggs from the edges towards the center.
Continue to cook the eggs slowly, stirring frequently, until they are cooked to your desired consistency. Remember that scrambled eggs will continue to cook slightly after being removed from the heat, so it's best to end cooking just before they are completely set.
Remove the skillet from the heat and quickly transfer the scrambled eggs with mushrooms to serving plates.
Sprinkle the chopped fresh parsley over the eggs as a garnish and serve immediately while hot.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 769 mg | 16% | |
*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.
