Keto Shiitake and Manchego Scramble Recipe

Keto Shiitake and Manchego Scramble: A Delicious and Flavorful Breakfast

If you’re on the keto diet or simply looking for a nutritious, low-carb breakfast, this Keto Shiitake and Manchego Scramble is a game-changer! I absolutely love how this dish combines the earthy flavor of shiitake mushrooms with the creamy, nutty taste of Manchego cheese. It’s a simple yet satisfying meal that will keep you feeling full and energized throughout the morning.

I’ve always been a fan of savory breakfasts, and this scramble hits the spot perfectly. The shiitake mushrooms add a rich, umami flavor, while the Manchego cheese melts beautifully into the eggs, creating a creamy texture with every bite. The best part? It’s incredibly easy to make and packed with healthy fats and protein to keep you on track with your keto goals.

Let’s dive into how to make this delicious Keto Shiitake and Manchego Scramble, step by step!

Why You’ll Love This Recipe

• Keto-Friendly: With minimal carbs and lots of healthy fats and protein, this dish fits perfectly into your keto lifestyle.
• Quick and Easy: It takes just 15-20 minutes to prepare, making it perfect for busy mornings.
• Packed with Flavor: The combination of shiitake mushrooms and Manchego cheese is a savory delight that will make your taste buds dance.
• Customizable: You can add your favorite veggies, herbs, or protein sources to make this scramble your own.

Ingredients for Keto Shiitake and Manchego Scramble

Here’s everything you’ll need to make this tasty scramble:

• 4 large eggs
• 1/2 cup shredded Manchego cheese (or any cheese you prefer, like cheddar or mozzarella)
• 1 cup fresh shiitake mushrooms, sliced (you can use other mushrooms if shiitake isn’t available)
• 2 tablespoons butter or olive oil (for cooking)
• 1 small onion, finely diced (optional)
• 1 clove garlic, minced (optional)
• Salt and pepper to taste
• Fresh herbs like parsley or chives (optional, for garnish)

Step-by-Step Instructions for Keto Shiitake and Manchego Scramble

Step 1: Prepare the Mushrooms

Start by washing and slicing the shiitake mushrooms. If you’re using dried mushrooms, make sure to rehydrate them first in warm water for about 10-15 minutes.

Step 2: Cook the Mushrooms

In a large skillet, heat 1 tablespoon of butter or olive oil over medium heat. Add the sliced shiitake mushrooms and cook them for about 5-7 minutes, stirring occasionally, until they become tender and release their moisture. If you’re using onions and garlic, add them to the pan once the mushrooms begin to soften, and cook for an additional 1-2 minutes until fragrant.

Step 3: Scramble the Eggs

While the mushrooms are cooking, crack the eggs into a bowl and whisk them together. Add a pinch of salt and pepper to taste. For extra creaminess, you can add a tablespoon of heavy cream or coconut cream to the eggs, but it’s optional.

Step 4: Combine the Eggs and Mushrooms

Push the mushrooms to the side of the skillet once they are cooked and brown. Add the remaining tablespoon of butter or olive oil to the pan. Pour in the beaten eggs and let them cook undisturbed for about 30 seconds. Then, gently stir the eggs with a spatula, incorporating the mushrooms into the scramble. Keep stirring until the eggs are just set but still creamy.

Step 5: Add the Cheese

Once the eggs are nearly cooked, sprinkle the shredded Manchego cheese over the top. Let it melt into the eggs as you give the scramble one final gentle stir. The cheese will add a rich, nutty flavor and creamy texture to the dish.

Step 6: Serve and Enjoy

Take the skillet off of the hob when everything is cooked to your preference. Serve the scramble immediately, garnished with fresh herbs like parsley or chives if desired. Enjoy your Keto Shiitake and Manchego Scramble with a side of avocado or some crispy bacon for extra flavor!

Nutritional Breakdown per Serving

This Keto Shiitake and Manchego Scramble is packed with protein, healthy fats, and a minimal amount of carbs, making it perfect for anyone following a ketogenic diet. Here’s an approximate nutritional breakdown for one serving (based on 2 servings total):

• Calories: 350
• Fat: 28g
• Protein: 22g
• Total Carbohydrates: 6g
  • Fiber: 1g
  • Net Carbs: 5g
• Cholesterol: 350mg
• Sodium: 450mg

These values may vary depending on the specific ingredients used, but this breakdown gives a good idea of how this dish fits into a low-carb lifestyle.

Additional Tips and Variations

1. Add Some Protein

If you’re looking to increase the protein content, consider adding cooked bacon, sausage, or even some grilled chicken to your scramble. These additions will not only boost the protein but also enhance the flavor of the dish.

2. Try Different Mushrooms

While shiitake mushrooms are the star of this recipe, you can easily swap them out for other types of mushrooms like cremini, button, or portobello. Each type will give the dish a slightly different flavor and texture.

3. Use Dairy-Free Cheese

If you’re following a dairy-free keto diet, you can substitute the Manchego cheese with a dairy-free cheese alternative. Look for options that melt well, such as coconut-based or almond-based cheese.

4. Add More Veggies

Feel free to add some spinach, bell peppers, or zucchini to the scramble for an extra burst of vitamins and minerals. These vegetables are low in carbs and will make the dish even more nutritious.

5. Spice It Up

For a little heat, sprinkle some red pepper flakes, chili powder, or hot sauce into the scramble. This will give the dish a zesty kick without adding many carbs.

Keto Notes

This recipe is perfect for a keto diet because it’s low in carbohydrates and high in healthy fats and protein. The eggs provide a great source of protein and fat, while the shiitake mushrooms add a delicious, earthy flavor. The Manchego cheese adds a creamy, satisfying texture, and it’s a great source of fat, which is essential for staying in ketosis.

As with all keto recipes, make sure to keep an eye on your portion sizes to ensure you’re staying within your daily carb limit. One serving of this scramble is a great way to start your day without worrying about going over your carb count.

Nutritional Benefits of Keto Shiitake and Manchego Scramble

• Rich in Protein: The eggs and Manchego cheese provide a solid amount of protein to help support muscle growth and repair.
• Healthy Fats: The butter and cheese add healthy fats, which are a key component of a keto diet and help keep you feeling full and satisfied.
• Low-Carb: With just 5g of net carbs per serving, this dish fits perfectly into a low-carb or keto meal plan.
• Packed with Nutrients: Shiitake mushrooms are a great source of antioxidants, vitamins, and minerals, including vitamin D, which is important for bone health and immune function.

Common FAQ

1. Can I make this scramble ahead of time?

While this scramble is best enjoyed fresh, you can make it ahead of time and store it in the fridge for 1-2 days. Reheat gently on the stovetop or in the microwave, but note that the texture may be slightly different.

2. Can I use a different type of cheese?

Absolutely! If you don’t have Manchego, you can use any cheese that melts well, such as cheddar, mozzarella, or Gruyère. Each will add its own unique flavor to the dish.

3. Can I make this scramble without mushrooms?

Yes, you can skip the mushrooms and use other vegetables, like spinach or bell peppers, for a different flavor profile. Just be sure to modify the cooking time as necessary.

4. Can I freeze this scramble?

I wouldn’t recommend freezing scrambled eggs, as they can become watery and lose their texture. It’s best to enjoy this dish fresh, but it can be stored in the fridge for a few days.

Conclusion: A Perfect Keto Breakfast

This Keto Shiitake and Manchego Scramble is a wonderful way to enjoy a savory, satisfying breakfast while sticking to your keto goals. It’s quick, easy, and packed with healthy fats and protein to keep you energized throughout the morning. Whether you enjoy it as a solo dish or pair it with some avocado or bacon, it’s a meal that will leave you feeling full and content.

I hope you give this recipe a try—it’s one of my go-to breakfasts for busy mornings, and I know you’ll love it too. Happy cooking!