Paleo Scrambled Eggs with Spinach and Mushrooms

Start your day with vibrant flavors and wholesome nutrition by trying these Paleo Scrambled Eggs with Spinach and Mushrooms! This easy-to-make, protein-packed breakfast recipe combines fluffy scrambled eggs with the earthy richness of cremini mushrooms, the freshness of wilted baby spinach, and a hint of sweetness from sautéed onions. Cooked in creamy almond milk and healthy coconut oil, this dish is completely dairy-free, gluten-free, and paleo-friendly, making it perfect for clean eating or a Whole30 reset. Ready in just 20 minutes, this nutrient-dense meal is ideal for busy mornings yet elegant enough for a brunch spread. Serve these savory scrambled eggs as is or pair them with fresh avocado for an extra boost of healthy fats!

Nutriscore Rating: 71/100

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
• 1 tablespoon coconut oil
• 2 tablespoons almond milk
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.5 cup chopped onion

Directions

Step 1

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.

Step 2

Clean the cremini mushrooms by wiping them with a damp cloth to remove any dirt. Slice the mushrooms into thin slices.

Step 3

Heat a large non-stick skillet over medium heat. Add the coconut oil and allow it to melt and coat the skillet evenly.

Step 4

Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent.

Step 5

Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, stirring occasionally, until the mushrooms are tender and browned.

Step 6

Reduce the heat to low and add the baby spinach. Stir gently until the spinach wilts, which should take about 1 minute.

Step 7

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.

Step 8

Remove the skillet from heat. Serve the scrambled eggs with spinach and mushrooms immediately, dividing between two plates.

Nutrition Facts

Serving size	(582.7g)

Amount per serving	% Daily Value*
Calories	516.3

Total Fat 34.0g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 744mg	0%
Sodium 1522.4mg	0%
Total Carbohydrate 19.8g	0%
Dietary Fiber 4.9g	0%
Total Sugars 10.0g
Protein 32.6g	0%

Vitamin D 187.8IU	0%
Calcium 273.4mg	0%
Iron 6.9mg	0%
Potassium 1298.9mg	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: 59.3%

Protein: 25.3%

Carbs: 15.4%