Low Carb Scrambled Eggs with Spinach and Mushrooms

Elevate your breakfast routine with this flavorful and nourishing recipe for Low Carb Scrambled Eggs with Spinach and Mushrooms. Packed with protein and fiber, this dish is a perfect choice for keto diets or anyone looking for a healthy, low-carb start to the day. Fluffy scrambled eggs, enriched with a touch of heavy cream, are delicately folded with sautéed baby spinach and golden cremini mushrooms for a harmonious blend of textures and earthy flavors. A hint of butter adds richness, while a sprinkle of fresh chives provides a refreshing finish. Ready in just 20 minutes, this quick and easy recipe is a satisfying way to fuel your morning, whether enjoyed on its own or paired with a light side salad.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

Slice the cremini mushrooms into thin slices.

Step 3

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.

Step 4

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.

Step 5

Wipe the skillet clean with a paper towel. Add butter to the skillet and melt over medium-low heat.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Transfer the scrambled eggs to plates and garnish with chopped chives. Serve immediately.

Nutrition Facts

Serving size	(521.6g)

Amount per serving	% Daily Value*
Calories	678.4

Total Fat 55.2g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 1.7g
Cholesterol 806.9mg	0%
Sodium 1013.6mg	0%
Total Carbohydrate 10.5g	0%
Dietary Fiber 3.6g	0%
Total Sugars 4.8g
Protein 31.8g	0%

Vitamin D 180.2IU	0%
Calcium 211.6mg	0%
Iron 6.7mg	0%
Potassium 1187.0mg	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: 74.6%

Protein: 19.1%

Carbs: 6.3%