Whole30 Scrambled Eggs with Mushrooms
Elevate your breakfast game with this savory Whole30 Scrambled Eggs with Mushrooms recipe, a perfect blend of wholesome ingredients that are both nutritious and flavorful. Featuring tender cremini mushrooms sautéed to golden perfection, aromatic shallots, and garlic, this dish is enhanced with fresh spinach and lightly seasoned with sea salt and black pepper for a balanced taste. Softly scrambled eggs tie the ingredients together, while a finishing touch of vibrant fresh parsley adds a burst of freshness. This quick and easy recipe comes together in just 20 minutes, making it ideal for busy mornings or a satisfying brunch. Completely Whole30-compliant, dairy-free, and gluten-free, this protein-packed dish is a delicious way to kick off your day and pairs beautifully with a cup of herbal tea or fresh fruit on the side.
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup cremini mushrooms
- 2 tablespoons olive oil
- 1 handful fresh spinach
- 1 small shallot
- 2 cloves garlic
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Begin by cleaning and slicing the cremini mushrooms thinly. Set them aside.
Finely chop the small shallot and mince the garlic cloves.
In a medium bowl, crack the eggs and whisk them until they are fully blended. Add a pinch of sea salt and black pepper to the eggs for seasoning.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Once the oil is shimmering, add the sliced mushrooms to the skillet. Cook for about 4-5 minutes until they release their moisture and develop a golden brown color.
Add the chopped shallot and minced garlic to the mushrooms, stirring frequently. Cook for 1-2 minutes until the shallots are translucent and the garlic is fragrant.
Add the remaining tablespoon of olive oil to the skillet and lower the heat to medium-low. Pour the whisked eggs into the skillet over the mushroom mixture.
Gently stir the eggs frequently with a spatula, pulling them from the edges towards the center as they begin to set.
Just before the eggs are fully cooked, add the handful of fresh spinach. Continue to stir until the spinach is wilted and the eggs are softly scrambled.
Remove the skillet from the heat and sprinkle with chopped fresh parsley.
Divide the scrambled eggs and mushrooms between two plates. Serve immediately while hot.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.3 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 249 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1473 mg | 31% | |
*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.
