Spanish · Breakfast
Scrambled Eggs with Wild Mushrooms (Keto)
Soft scrambled eggs folded with sautéed wild mushrooms, Serrano ham and garlic, finished with cream and fresh parsley. Butter carries the mushroom flavour and low heat keeps the curds loose and glossy. Served straight from the pan with no bread, keeping the plate genuinely low-carb.
$5
8 minsPrep
9 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
510Calories
28.2gProtein
40.8gFat
4.8gCarbs
1.6gSugar
1.1gFiber
820mgSodium
667mgChol
17.1gSat Fat
570mgPotassium
120mgCalcium
3.4mgIron
1.5mcgVitamin B12
3.7mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
crack the eggs into a bowl, season with salt and pepper, and whisk with a fork until just combined and no white streaks remain.
2
Sauté
heat olive oil in a nonstick skillet over medium-high heat, add sliced mushrooms, and cook 4–5 minutes, stirring occasionally, until golden brown at the edges.
3
Sauté
add thinly sliced garlic and torn Serrano ham, cook over medium heat for 1 minute until fragrant, then push the mixture to one side of the pan.
4
Scramble
lower heat to low, add butter to the empty side, and melt fully without browning, about 30 seconds. Pour in the whisked eggs and fold continuously for 2–3 minutes until soft, glossy curds form.
5
Finish
remove from heat, stir in heavy cream, and fold once or twice until creamy and no liquid pools at the edges.
6
Plate
transfer to a warm plate, scatter chopped parsley over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 5 oz140g wild mushrooms
- 1.4 oz40g Serrano ham
- 2 clove2 clove garlic
- 2 tbsp30ml olive oil
- 2 tbsp28g butter
- 2 tbsp30ml heavy cream
- 2 tsp2 tsp parsley
- salt, to taste
- black pepper, to taste
