Eggs and Spinach Stir-fry with Sour Cream

creamegg-spinach

Super quick and easy 10 minutes breakfast recipe that is low-carb and keto-friendly. This simple recipe will not let you down when you need breakfast in a hurry. Egg and spinach are perfect for breakfast due to their simplicity, while sour cream will add the gut-healthy probiotic into your breakfast.

Servings: 1

Ingredients:

  • 2 eggs
  • 2 tbsp sour cream
  • 3 swiss brown mushrooms, thinly sliced.
  • Baby spinach, a handful
  • 1 tbsp onion, thinly sliced
  • 1 tsp garlic, minced
  • Salt and pepper to taste
  • 1 tbsp sauerkraut (optional)

Instructions:

  1. Beat the eggs along with the sour cream in a bowl. Put aside.
  2. In medium heat, sauteed mushrooms, onion and garlic.
  3. Reduce heat to low, sautee spinach until wilted. Put mushroom and spinach aside.
  4. Keep the heat very low, scrambled the eggs in a skillet. Using a flat wooden spatula, keep stirring to keep the eggs from burning and cooked too quickly.
  5. Slightly undercooked the eggs and creamy. Turn off the heat, mix in the mushroom and spinach back into skillet. Scoop off the skillet place in a place, season with salt and pepper.
  6. Mix in a spoonful of sauerkraut in the spinach (optional)
  7. Eggs and Spinach Stir-fry with Sour Cream is ready for breakfast

Tip:

Adding salt and pepper directly into the egg mix (at step 1) will result in dark colour scrambled eggs. Instead, apply salt and pepper at the end.

If you need help overcoming any health challenges, please contact our Naturopath Bernard Chu at 0412 723 823 or email [email protected] for an obligation free discussion.

Online consultation is also available for your convenience.

 

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creamegg-spinach

Super quick and easy 10 minutes breakfast recipe that is low-carb and keto-friendly. Egg and spinach are perfect for breakfast due to their simplicity, while sour cream will add the gut-healthy probiotic into your breakfast.

Servings: 1

Ingredients:

  • 2 eggs
  • 2 tbsp sour cream
  • 3 swiss brown mushrooms, thinly sliced.
  • Baby spinach, a handful
  • 1 tbsp onion, thinly sliced
  • 1 tsp garlic, minced
  • Salt and pepper to taste
  • 1 tbsp sauerkraut (optional)

Instructions:

  1. Beat the eggs along with the sour cream in a bowl. Put aside.
  2. In medium heat, sauteed mushrooms, onion and garlic.
  3. Reduce heat to low, sautee spinach until wilted. Put mushroom and spinach aside.
  4. Keep the heat very low, scrambled the eggs in a skillet. Using a flat wooden spatula, keep stirring to keep the eggs from burning and cooked too quickly.
  5. Slightly undercooked the eggs and creamy. Turn off the heat, mix in the mushroom and spinach back into skillet. Scoop off the skillet place in a place, season with salt and pepper.
  6. Mix in a spoonful of sauerkraut in the spinach (optional)
  7. Eggs and Spinach Stir-fry with Sour Cream is ready for breakfast

If you need help overcoming any health challenges, please contact our Naturopath Bernard Chu at 0412 723 823 or email [email protected] for an obligation free discussion.

Online consultation is also available for your convenience.