Mornings are a fresh start. Savor your Keto Mushroom and Spinach Breakfast Skillet, and let it be a reminder that each day brings new opportunities for growth and joy.
Keto Mushroom and Spinach Breakfast Skillet
Recipe By Ketology
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Cooking Time
15 min
Difficulty
Easy
Serves
2
Calories
250
Ingredients
- 2 cups sliced mushrooms (any variety)
- 2 cups fresh spinach leaves
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Red pepper flakes (optional, for added heat)
- Chopped fresh parsley for garnish (optional)
Instructions
- 1. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and minced garlic. Sauté for about 5-7 minutes, or until the mushrooms are tender and have released their moisture.
- 2. Add the fresh spinach leaves to the skillet and cook for an additional 2-3 minutes, or until the spinach is wilted. Season with salt, black pepper, and red pepper flakes if you prefer a bit of heat.
- 3. In a separate bowl, whisk together the eggs and heavy cream until well combined.
- 4. Pour the egg mixture evenly over the sautéed mushrooms and spinach in the skillet.
- 5. Let the eggs cook undisturbed for a few minutes until the edges start to set. Gently lift the edges with a spatula to allow any uncooked egg to flow underneath. Continue cooking until the eggs are mostly set but still slightly runny on top.
- 6. Sprinkle the grated Parmesan cheese evenly over the top of the eggs.
- 7. Place the skillet under the broiler for about 2-3 minutes, or until the eggs are fully set and the cheese is melted and bubbly. Keep an eye on it to avoid overcooking.
- 8. Garnish your Keto Mushroom and Spinach Breakfast Skillet with chopped fresh parsley if desired. Slice and serve directly from the skillet.
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