Dairy-Free Scrambled Eggs with Mushrooms

Elevate your breakfast game with this quick and flavorful recipe for Dairy-Free Scrambled Eggs with Mushrooms. Perfectly fluffy scrambled eggs are combined with sautéed button mushrooms, vibrant green onions, and tender baby spinach for a protein-packed dish that’s rich in nutrients and free of dairy. Using a dash of water instead of milk ensures ultra-creamy eggs while keeping the recipe allergen-friendly. The mushrooms are browned to perfection, adding a savory depth, while the fresh spinach lends a pop of color and nutrition. Ready in just 20 minutes, this wholesome recipe is ideal for busy mornings or a light, satisfying brunch. Serve it hot and garnish with fresh green onion tops for an easy, dairy-free delight that’s sure to impress.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons olive oil
• 150 grams button mushrooms
• 2 stalks green onions
• 2 tablespoons water
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper
• 50 grams baby spinach

Directions

Step 1

Start by preparing the mushrooms: clean the button mushrooms with a damp paper towel to remove any dirt, then slice them thinly.

Step 2

Chop the green onions, setting aside the white and green parts separately.

Step 3

In a medium-sized bowl, crack the eggs and add the water, salt, and black pepper. Whisk together until well combined to get a smooth mixture.

Step 4

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the sliced mushrooms and sauté for about 4-5 minutes until they are golden brown and have released their moisture. Stir in the white parts of the green onions and cook for an additional minute.

Step 5

Remove the mushrooms and onions from the skillet and set them aside.

Step 6

Reduce the heat to medium-low, and add the remaining 1 tablespoon of olive oil to the skillet.

Step 7

Pour in the egg mixture and let it sit without stirring for about one minute or until it starts to set around the edges.

Step 8

Using a spatula, gently pull the set edges toward the center, allowing the uncooked eggs to run to the sides. Continue to cook, gently stirring occasionally, until the eggs are softly set but not dry.

Step 9

In the last minute of cooking, add the sautéed mushrooms, onions, and baby spinach to the eggs. Gently fold them in until the spinach just wilts.

Step 10

Remove the scrambled eggs from the heat and serve immediately, garnished with the reserved green parts of the green onions.

Nutrition Facts

Serving size	(489.6g)

Amount per serving	% Daily Value*
Calories	595.2

Total Fat 47.5g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 929.2mg	0%
Total Carbohydrate 10.7g	0%
Dietary Fiber 3.6g	0%
Total Sugars 4.4g
Protein 31.6g	0%

Vitamin D 164IU	0%
Calcium 189.5mg	0%
Iron 6.5mg	0%
Potassium 844.2mg	0%

*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.

Source of Calories

Fat: 71.6%

Protein: 21.2%

Carbs: 7.2%