Description
Start your day with a delightful Keto Breakfast Plate featuring creamy scrambled eggs, sautéed mushrooms, and ripe avocado. This low-carb dish offers a rich blend of flavors and textures that not only satisfies your morning hunger but also keeps you aligned with your ketogenic lifestyle. Perfect for busy mornings or leisurely weekends, this breakfast is both nourishing and indulgent.
Ingredients
Scale
- 4 large eggs
- 1 cup fresh cremini mushrooms, sliced
- 1 ripe avocado, halved
- 2 tbsp unsalted butter (divided)
- Salt and pepper to taste
- Fresh herbs (optional; for garnish)
Instructions
- Heat a skillet over medium heat. Melt 1 tbsp of butter, then add sliced mushrooms. Sauté until golden brown and tender (about 5 minutes). Season with salt and pepper.
- In a bowl, whisk together the eggs with a pinch of salt until well combined.
- Pour the whisked eggs into the skillet with the mushrooms. Stir gently over low heat until soft curds form (about 3-4 minutes).
- When eggs are slightly runny, add the remaining 1 tbsp of butter and stir until fully cooked but moist.
- While eggs finish cooking, slice the avocado in half and remove the pit.
- Serve scrambled eggs alongside avocado halves on a plate. Garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Keto
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 550mg