Scrambled Eggs with Frozen Mushrooms and Spinach | Easy Low Carb Breakfast

🍳 Scrambled Eggs with Frozen Mushrooms and Spinach

Quick, low-carb, and packed with flavor — using only freezer staples! This low carb scrambled eggs recipe with frozen mushrooms and spinach is perfect for busy mornings and keto meal prep.

If you’re trying to eat healthier without spending too much time in the kitchen, this recipe is for you. It’s perfect for low-carb days, or whenever you need a quick and satisfying meal.

• Silicone kitchen utensils

• BPA-free cutting board

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• 2 eggs

• 1 small handful of frozen spinach (about 1/3 cup)

• 1/2 cup frozen mushrooms

• 1 tsp olive oil or butter

• Salt, garlic, oregano, onion flocons and black pepper to taste

🎥 Want to see how it’s made? Watch the video here! 👇🏾

🔥 Instructions

1. Heat the olive oil or butter in a non-stick pan over medium heat.

2. Add the frozen mushrooms directly to the pan. Cook for about 3–4 minutes, allowing most of the water to evaporate.

3. Add the frozen spinach and stir well. Let it cook for another 2–3 minutes.

4. In a bowl, whisk the eggs with a pinch of salt and pepper.

5. Pour the eggs into the pan and gently stir until just set.

6. Serve warm and enjoy!

✨ Tip: No need to thaw the veggies! Just cook off the extra water for a perfect texture.

📌 This recipe is part of my real-life low-carb journey. Follow me for more everyday meal ideas!

Nutritional Information (Per Serving – Makes about 6 servings)

👉🏾 Low carb & high protein – Great for keto or low-carb days

👉🏾 Only 4 ingredients – Simple and real

👉🏾 No prep needed – Use frozen veggies straight from the freezer

👉🏾 Quick to make – Ready in under 10 minutes

👉🏾 Budget-friendly – Great for meal planning on a tight budget

Enjoy it fresh or prep a big batch and freeze portions for quick dinners!

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