Description
Keto Scrambled Eggs with Mushrooms brings a rich, earthy flavor and a silky texture that turns a simple breakfast into a gourmet experience. The savory mushrooms pair with creamy eggs to create a satisfying, low-carb meal that's perfect for anyone following a ketogenic lifestyle.
Ingredients
Scale
4 Large Eggs
1 cup Sliced Mushrooms
1 tablespoon Avocado Oil
1/4 cup Heavy Cream
2 tablespoons Fresh Chives
Salt to taste
Black Pepper to taste
1/2 teaspoon Garlic Powder
Instructions
- Prepare the Mushrooms: Start by cleaning your mushrooms with a damp paper towel. Slice them uniformly so they cook evenly. Heat the Avocado Oil in a medium-sized skillet over medium-high heat
- Sauté to Perfection: Add the sliced mushrooms to the hot skillet. Sauté them for about 5 to 7 minutes until they release their moisture and turn a beautiful golden brow
- Whisk the Eggs: While the mushrooms are cooking, crack your eggs into a small bowl. Add the heavy cream, salt, pepper, and garlic powder. Whisk vigorously until the mixture is pale and slightly frothy
- Combine the Ingredients: Lower the heat to medium-low. Pour the egg mixture directly over the sautéed mushrooms. Use a silicone spatula to gently move the eggs from the edges toward the center
- Cook Gently: Continue to stir slowly, creating large, soft curds. Be careful not to overcook them; the eggs should look slightly wet when removed from the pa
- Garnish and Serve: Sprinkle the fresh chives over the top. Divide the eggs between two plates and serve immediately
Notes
Use organic, pasture-raised eggs for the best flavor.
Fresh mushrooms provide better texture than dried.
For dairy-free, substitute heavy cream with full-fat canned coconut milk.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 0g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 620mg