Keto Eggs In A Nest

To start the day, eggs are one of my favorites ways. An amazing way to wake up, this low-carb recipe for Spinach Mushroom Keto Eggs In A Nest !

When it comes to breakfast, not much can beat a delicious egg recipe. Eggs are so satisfying, low in carbs, packed with protein, and easy to make. Prepare to enjoy one of your favorite breakfast ingredients with this recipe in a whole new way! While taking only fifteen minutes to prepare, these Keto Eggs in a Nest with Spinach and Mushrooms are mouthwatering.

Eggs really come to the forefront of this gluten-free, keto, paleo, vegetarian breakfast creation, resting in nests of spinach and mushrooms. No one would dare resist, it is that much of flavorful goodness. Come on, what isn’t to love, I am talking feta cheese, garlic, spinach, eggs, mushrooms ? You’ll be shocked it came from your kitchen and not a fine dining brunch spot when you see how impressive this tasty little recipe is to look at.

In just minutes, cooked on the stove, this recipe for Keto Eggs in a Nest is weekend winner. You will have a breakfast fit for royalty with just four easy steps. In a non-stick frying pan, start by heating olive oil. Add in your mushrooms, cooking and until it gets tender, stirring. Add in the remaining spinach, minced garlic, and olive oil. Until the spinach is wilted, continue to cook.

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course: Breakfast
Cuisine: American
Keyword: egg, mushroom, spinach
Cooking Method: Stovetop
Diet: Gluten-Free, Keto / Low-Carb, Paleo, Vegetarian
Servings: 2
Calories: 407kcal

Ingredients

• 6 eggs
• 5 oz baby spinach
• 8 oz mushrooms chopped
• 2 cloves garlic minced
• 2 tbsp olive oil
• 1/4 cup crumbled feta cheese
• salt and pepper to taste

Recommended Kitchen Tools

• Large Non-Stick Frying Pan
• Cutting Board
• Knife

Instructions

1. In a large non-stick frying pan, heat ONE tbsp of olive oil over medium-high heat. Stirring occasionally, add mushrooms and coo, for FIVE minutes, or until it gets tender.
2. Add the remaining spinach, minced garlic and ONE tbsp of olive oil. For TWO minutes, cook, stirring, or until spinach is wilted.
3. With a spatula, push the spinach and mushrooms to create SIX pockets (“nests”) for the eggs.
4. Into each nest, crack an egg. With feta cheese, sprinkle. With the lid, cover the pan.
5. For THREE minutes, cook, covered, or until the eggs are desired doneness. Sprinkle with salt and pepper.

Nutrition

Calories: 407kcal |
Carbohydrates: 8g |
Protein: 24g |
Fat: 31g |
Saturated Fat: 8g |
Cholesterol: 507mg |
Sodium: 459mg |
Potassium: 938mg |
Fiber: 2g |
Sugar: 3g |
Vitamin A: 7440IU |
Vitamin C: 23.3mg |
Calcium: 242mg |
Iron: 4.9mg