Recipe: Scrambled Eggs with Greens and Mushrooms

Tasty breakfast to get the day started the right way!

Meal Type: Breakfast
Recipe Type: Gluten Free
Serves: 2
Prep time: 00:05
Cook time: 00:20



4 medium portobella mushrooms
A little extra virgin olive oil
4 organic free-range eggs
2 Tbsp raw milk or cream
1 1/2 Tbsp coconut oil or butter
2-3 cups organic spinach
Unrefined sea salt and pepper
¼ cup chopped parsley
20 grams of feta


1. Heat oven to 200 degrees. 
2. Clean portobella mushrooms with a damp cloth. Brush with olive oil and sprinkle with a little salt and pepper. Place on a baking tray and fan bake for 20 minutes.
3. In a bowl, gently whisk the eggs, raw milk, parsley, salt and pepper.
4. In a medium saucepan, gently heat 1 Tbsn of coconut oil or butter.
5. Add the egg mix to the pan cook gently (using a spatula to turn the cooked eggs working from the edges to the middle).
6. In another small pan heat the remaining ½ Tbsp of coconut oil and gently wilt spinach (adding a splash of water if you need to.)
7. Serve eggs and mushrooms on wilted spinach and enjoy!