Whole30 Scrambled Eggs with Mushrooms

Elevate your breakfast with this nutritious and flavorful Whole30 Scrambled Eggs with Mushrooms recipe! Packed with protein-rich eggs, earthy cremini mushrooms, vibrant spinach, and aromatic garlic and shallots, this quick and easy dish is a celebration of wholesome ingredients. Perfect for a healthy morning meal or a speedy weeknight dinner, these soft scrambled eggs are gently cooked to perfection for an irresistibly creamy texture. Finished with a sprinkle of fresh parsley for a burst of freshness, this paleo-friendly, dairy-free recipe is as delicious as it is nourishing. Ready in just 20 minutes, it’s the ideal choice for anyone following Whole30 or craving a hearty yet light meal.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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

Directions

Step 1

Begin by cleaning and slicing the cremini mushrooms thinly. Set them aside.

Step 2

Finely chop the small shallot and mince the garlic cloves.

Step 3

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.

Step 4

Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Gently stir the eggs frequently with a spatula, pulling them from the edges towards the center as they begin to set.

Step 9

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.

Step 10

Remove the skillet from the heat and sprinkle with chopped fresh parsley.

Step 11

Divide the scrambled eggs and mushrooms between two plates. Serve immediately while hot.

Nutrition Facts

Serving size	(524.6g)

Amount per serving	% Daily Value*
Calories	636.1

Total Fat 47.9g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 914.5mg	0%
Total Carbohydrate 19.1g	0%
Dietary Fiber 4.9g	0%
Total Sugars 8.3g
Protein 32.6g	0%

Vitamin D 178IU	0%
Calcium 249.0mg	0%
Iron 7.5mg	0%
Potassium 1472.7mg	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: 67.6%

Protein: 20.4%

Carbs: 12.0%