Paleo Scrambled Eggs with Spinach and Mushrooms
Indulge in the wholesome goodness of Paleo Scrambled Eggs with Spinach and Mushrooms, a satisfying breakfast recipe that’s brimming with flavor and nutrition. Featuring fluffy, almond milk-enhanced eggs, tender cremini mushrooms, fresh baby spinach, and aromatic onions, this dish is cooked to perfection using coconut oil for a healthy, dairy-free twist. Ready in just 20 minutes, this high-protein breakfast is ideal for busy mornings or relaxed weekend brunches. The savory blend of seasoned vegetables and creamy scrambled eggs makes it a go-to option for anyone following paleo diets or simply seeking a nutrient-packed start to their day. Serve it warm to enjoy its vibrant flavors at their peak, and fuel your body with a meal as delicious as it is nourishing!
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups baby spinach
- 1 cup cremini mushrooms
- 1 tablespoon coconut oil
- 2 tablespoons almond milk
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup chopped onion
Instructions
Crack the eggs into a medium-sized bowl and add the almond milk, sea salt, and black pepper. Whisk together until the mixture is well combined and slightly frothy.
Clean the cremini mushrooms by wiping them with a damp cloth to remove any dirt. Slice the mushrooms into thin slices.
Heat a large non-stick skillet over medium heat. Add the coconut oil and allow it to melt and coat the skillet evenly.
Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, stirring occasionally, until the mushrooms are tender and browned.
Reduce the heat to low and add the baby spinach. Stir gently until the spinach wilts, which should take about 1 minute.
Pour the egg mixture over the vegetables in the skillet. Let it sit undisturbed for about 30 seconds before gently stirring with a spatula. Continue to cook, stirring frequently, until the eggs are softly set and scrambled to your desired consistency.
Remove the skillet from heat. Serve the scrambled eggs with spinach and mushrooms immediately, dividing between two plates.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.0 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 273 mg | 21% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1299 mg | 28% | |
*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.
