Keto Mushroom and Spinach Breakfast Skillet

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.

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.

In a separate bowl, whisk together the eggs and heavy cream until well combined.

Pour the egg mixture evenly over the sautéed mushrooms and spinach in the skillet.

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.

Sprinkle the grated Parmesan cheese evenly over the top of the eggs.

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.

Garnish your Keto Mushroom and Spinach Breakfast Skillet with chopped fresh parsley if desired. Slice and serve directly from the skillet.