Egg & Mushroom Cloud Breakfast Bowl with Hazelnuts
Nutritional Information
13 mins
1 servings
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10g Carbs
3g Sugar
Fluffy scrambled eggs piled over sautéed mushrooms and spinach, finished with a scattering of chopped hazelnuts for crunch and healthy fat — a whole-food vegetarian keto breakfast.
This recipe is originally for 1 servings. How many are you cooking for today?
Ingredients
- 3 larges eggs
- 3 1/2 ozs cremini mushrooms, sliced
- 1 3/4 ozs baby spinach
- 3/4 oz hazelnuts, chopped
- 1 clove garlic, minced
- 1 teaspoon fresh chives, chopped
Instructions
1
Sauté mushrooms with a splash of water and minced garlic until tender, about 4–5 minutes.
2
Add spinach and cook until wilted, 1–2 minutes.
3
Whisk eggs and cook gently in a nonstick pan, folding to create soft curds.
4
Serve scrambled eggs over mushrooms and spinach; sprinkle with chopped hazelnuts and chives.
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