Low Carb Scrambled Eggs with Spinach and Mushrooms
Elevate your breakfast game with this Low Carb Scrambled Eggs with Spinach and Mushrooms recipe—an irresistible combination of fluffy eggs, earthy cremini mushrooms, and tender baby spinach, all brought together with a touch of rich heavy cream. Perfect for those following a low-carb lifestyle, these wholesome scrambled eggs are packed with protein and nutrients, while a hint of butter adds indulgent flavor. This quick and easy dish comes together in just 20 minutes, making it an ideal choice for busy mornings. Garnished with fresh chives, these savory scrambled eggs are not only delicious but also visually stunning. Whether served alongside crispy bacon or enjoyed on its own, this recipe is the ultimate low-carb comfort food you’ll return to time and time again.
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups baby spinach
- 1 cup cremini mushrooms
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon chopped chives
Instructions
Crack the eggs into a medium-sized bowl. Add the heavy cream, salt, and black pepper. Whisk the mixture until well combined and slightly frothy.
Slice the cremini mushrooms into thin slices.
In a non-stick skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until they are golden brown and have released most of their moisture.
Add the baby spinach to the skillet with the mushrooms. Cook for an additional 2 minutes until the spinach is wilted. Remove the mixture from the skillet and set aside.
Wipe the skillet clean with a paper towel. Add butter to the skillet and melt over medium-low heat.
Pour the egg mixture into the skillet. Allow it to sit undisturbed for about 30 seconds to 1 minute until the edges begin to set.
Using a spatula, gently pull the eggs across the pan, forming large soft curds. Continue to cook, folding and stirring every few seconds until the eggs are mostly cooked but still slightly runny, about 2-3 minutes more.
Return the spinach and mushroom mixture to the skillet, and gently fold it into the eggs, cooking for an additional 1 minute until heated through.
Transfer the scrambled eggs to plates and garnish with chopped chives. Serve immediately.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1187 mg | 25% | |
*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.
