Keto Scrambled Eggs with Spinach and Mushrooms
Whip up a quick and nutritious breakfast with this Keto Scrambled Eggs with Spinach and Mushrooms recipe, a low-carb delight bursting with flavor and packed with wholesome ingredients. Featuring fluffy eggs enriched with heavy cream for a velvety texture, nutrient-rich spinach, and earthy mushrooms sautéed in buttery perfection, this dish is as satisfying as it is simple. Perfect for those following a keto diet, this meal comes together in just 20 minutes, making it an ideal choice for busy mornings or a leisurely brunch. Seasoned with garlic powder, salt, and pepper, every bite is a perfectly balanced blend of savory goodness. Serve these creamy scrambled eggs with a fresh side salad or enjoy them solo for a healthy, protein-rich start to the day!
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 2 cups Fresh spinach
- 1 cup Mushrooms
- 2 tablespoons Heavy cream
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Garlic powder
Instructions
Start by preparing your ingredients. Clean and slice the mushrooms. Rinse the spinach and pat it dry with a paper towel.
In a medium bowl, crack the eggs and add heavy cream. Whisk them together until fully combined and smooth.
Season the egg mixture with salt, ground black pepper, and garlic powder. Set aside.
In a large non-stick skillet, melt the unsalted butter over medium heat. Add the sliced mushrooms and sauté them for about 3-4 minutes, or until they release their moisture and start to brown slightly.
Add the fresh spinach to the skillet with the mushrooms. Cook for another 1-2 minutes, stirring gently, until the spinach wilts down.
Reduce the heat to low, and pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 20 seconds until they start to set around the edges.
Using a spatula, gently stir the eggs, pulling them across the pan to form soft curds. Continue cooking and stirring for another 2-3 minutes until the eggs are just cooked through and creamy.
Remove the skillet from heat immediately to avoid overcooking the eggs. Serve the scrambled eggs hot, garnished with additional black pepper if desired.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 337 mg | 7% | |
*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.
