Scrambled Eggs with Mushrooms and Cottage Cheese | Keto Vale

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Scrambled Eggs with Mushrooms and Cottage Cheese

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This simple scrambled eggs recipe is a tasty dish that will fill you up in no time. The most important part of this recipe is to find the finest olive oil you possibly can and to choose the best cottage cheese for the creamy texture you wish to achieve. Button mushrooms can be replaced with shiitake or portobello mushrooms for a different flavor.

Scrambled Eggs with Mushrooms and Cottage Cheese

Cottage cheese is definitely one of my favorite ingredients in different egg recipes. This creamy type of cheese is a rich source of proteins, B complex vitamins, and healthy fats. Furthermore, cottage cheese is loaded with calcium, magnesium, potassium, phosphorous, zinc, and selenium. Enjoy!

Related: Scrambled Eggs with Cranberries

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Scrambled Eggs Mushrooms
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5 from 2 votes

Scrambled Eggs with Mushrooms and Cottage Cheese

Course Breakfast
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Team



  • Place a large skillet over medium-high heat. Let the olive oil heat in the pan. Sauté the finely chopped onions in the oil until they become translucent. Drop in the sliced mushrooms and let it simmer until the liquid in the pan evaporates. Stir well with oregano, pepper, and salt. Put aside.
  • Beat the eggs in a bowl. Flavor with a dash of salt and pepper enough to taste. Fry in the skillet and fold with a wooden spoon for a minute until slightly underdone.
  • Transfer to a serving plate with the mushrooms and a quarter cup of cottage cheese. Enjoy!
    Perfect Scrambled Eggs


Nutrition information per serving: Kcal: 210, Protein: 9 g, Total Carb: 3g, Net Carbs: 2.5 g Fats: 18.8g

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