Mushroom and Walnut Breakfast Scramble

Servings: 2

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

• 1/2 cup dried mushrooms, rehydrated and chopped
• 1/4 cup walnuts, chopped
• 2 tbsp Greek yogurt
• 1 tbsp almond flour

Instructions

1. Rehydrate the mushrooms

Soak the dried mushrooms in warm water for about 10 minutes. Drain and chop them into small pieces.

2. Cook the scramble

Heat a non-stick skillet over medium heat. Add the chopped mushrooms and walnuts, cooking for about 2–3 minutes, stirring occasionally.

3. Add the yogurt and almond flour

Stir in the Greek yogurt and almond flour, cooking for another 2–3 minutes until the mixture thickens slightly and the ingredients are heated through.

4. Serve

Serve immediately and enjoy as a savory, nutritious breakfast.

Nutritional Information (per serving):

Calories: 190 | Protein: 7g | Carbohydrates: 8g | Fat: 16g

FAQ

Q: Can I make this recipe vegan?

A: The Greek yogurt is a core ingredient, but you could try a plant-based yogurt for a vegan version. It might change the flavor and texture slightly.

Q: Can I make this scramble ahead of time?

A: It's best served fresh, but you can refrigerate it for up to 1 day. The texture might change slightly.

Q: Can I add eggs to this recipe?

A: Yes! Scramble eggs separately and mix them into the mushroom-walnut mixture if you want more protein.

Q: Can I use fresh mushrooms instead of dried?

A: Absolutely! Fresh mushrooms work well. Just chop them up and cook them as directed without rehydrating.

Pairing Ideas

This scramble pairs well with almond flour flatbread or pancakes for a more substantial meal. Add extra Greek yogurt on top for creaminess.

Why It Works

The combination of earthy mushrooms and crunchy walnuts provides a savory base, while Greek yogurt adds creaminess and protein. Almond flour thickens the mixture for a satisfying texture.

Adjustments & Additions

Add-ins

Add more walnuts for extra crunch or sprinkle hemp hearts on top for added texture and omega-3s.

Flavor adjustments

For a thicker scramble, add more almond flour, or for a creamier version, add more Greek yogurt.

Why This Recipe Works

Savory and filling: Mushrooms and walnuts provide a savory, umami flavor, while Greek yogurt adds creaminess and protein, making this a hearty breakfast.

Balanced nutrition: Mushrooms add fiber and vitamins, walnuts provide omega-3s and protein, and Greek yogurt adds probiotics and more protein.

Quick and adaptable: This scramble is ready in just 15 minutes, making it perfect for busy mornings and easy to adapt to personal tastes.