Keto Scrambled Eggs with Mushrooms
Start your day with a hearty and wholesome breakfast that’s both keto-friendly and irresistibly delicious—Keto Scrambled Eggs with Mushrooms. This recipe combines fluffy, creamy scrambled eggs with golden sautéed cremini mushrooms, all cooked in rich, unsalted butter for an indulgent flavor boost. A touch of heavy cream ensures the eggs remain soft and luxurious, while a sprinkle of fresh parsley adds a pop of color and freshness. Ready in just 20 minutes, this low-carb meal is perfect for a quick, satisfying breakfast or brunch. With its simple ingredients and rich flavors, these scrambled eggs are a go-to for anyone embracing a keto lifestyle or just looking for a nutrient-packed start to their day. Serve it hot and pair with your favorite keto sides for a complete meal!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 large eggs
- 100 grams cremini mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley
Directions
Step 1
Begin by cleaning the mushrooms with a damp paper towel, gently wiping off any dirt. Slice them thinly and set aside.
Step 2
Crack the eggs into a small mixing bowl. Add the heavy cream, salt, and pepper, then whisk the mixture thoroughly until well combined. This will ensure your scrambled eggs are fluffy and well-seasoned.
Step 3
Chop the fresh parsley finely and set aside. It will be used for garnish at the end.
Step 4
In a large non-stick skillet, melt 1 tablespoon of butter over medium-high heat. Once melted and bubbling, add the sliced mushrooms and sauté for about 3-5 minutes, or until they are golden brown and have released their moisture.
Step 5
Reduce the heat in the skillet to medium-low and add the remaining tablespoon of butter. Allow it to melt gently.
Step 6
Pour the egg mixture into the skillet over the sautéed mushrooms. Using a spatula, gently stir and fold the eggs as they begin to set at the edges, making sure to bring the cooked eggs from the edges towards the center.
Step 7
Continue to cook the eggs slowly, stirring frequently, until they are cooked to your desired consistency. Remember that scrambled eggs will continue to cook slightly after being removed from the heat, so it's best to end cooking just before they are completely set.
Step 8
Remove the skillet from the heat and quickly transfer the scrambled eggs with mushrooms to serving plates.
Step 9
Sprinkle the chopped fresh parsley over the eggs as a garnish and serve immediately while hot.
Nutrition Facts
| Serving size | (365.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 609.0 |
| Total Fat 54.4g | 0% |
| Saturated Fat 26.1g | 0% |
| Cholesterol 836mg | 0% |
| Sodium 1481.4mg | 0% |
| Total Carbohydrate 7.9g | 0% |
| Dietary Fiber 1.3g | 0% |
| Total Sugars 2.0g | |
| Protein 26.9g | 0% |
| Vitamin D 167IU | 0% |
| Calcium 143.8mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 768.8mg | 0% |
Source of Calories