Spinach Kale Egg Mushroom Birds Nests – a nourishing, filling, low carb, super tasty egg and veggie dish loaded with protein, fiber, potassium.
Want to serve up some eggs and veggies in a creative manner? Here I present to you my latest and greatest – Spinach Kale Egg Mushroom Birds Nests! It is pretty easy and fun to prepare. And a nice way to entice your family to eat more vegetables and of course the nourishing wholesome eggs.
The inspiration for this recipe comes from an old Persian recipe known as Nargesi Esfenaj or Narcissus Spinach. Yes, the beautiful flower Narcissus with its yellow center, white petals and surrounding green foliage! And the traditional Nargesi Esfenaj recipe attempts to recreate that beautiful and colorful presentation – with cracked eggs cooked on a bed of sautéed spinach.
I have prepared the traditional recipe many times and it is quite nice! But as usual I must tangent off to add my own touch – nutritiously and deliciously!! So I added green onions and kale to the mixture. Then I liked the idea of serving it up in individual portions. So I used portabella mushrooms as a base. They add a nice texture and bite to the dish. And makes it even more filling. So, can I say that I succeeded in bumping up the taste and nutrition factor?!
One serving of these Spinach Kale Egg Mushroom Birds Nests provide a good amount of fiber, which is beneficial for blood glucose control and maintaining regularity. And it is low carb and provides ample protein. So that makes it a great choice for diabetics and those trying to lose weight.
Besides, these nests come with a bevy of nutrients from the kale, the spinach, the green onions, the mushrooms…Oh My! All great sources of phytonutrients, vitamins and minerals such as vitamin A, vitamin C, folic acid and potassium. If you want to try spinach, mushroom and eggs in another easy but different recipe then here is Mushroom Spinach Red Pepper Kuku.
Kale and green onions are sources of sulfur containing phytonutrients with amazing health properties – antioxidant, anti-inflammatory, anti-diabetic, cancer preventive etc. The greens in this Spinach Kale Egg Mushroom Birds Nests also provide vitamin K which is beneficial for bone health. As you can see, it offers a LOT of potassium and you know it is great for maintaining a healthy blood pressure.
Ok, so are you ready to dish up some healthy Spinach Kale Egg Mushroom Birds Nests? You are going to love it!!
SPINACH KALE EGG MUSHROOM BIRDS NESTS
Servings: 2 Serving Size: 1 Birds Nest
Calories 237, Total Fat 13 g (Saturated Fat 4 g, Polyunsaturated Fat 2 g, Monounsaturated Fat 7 g), Cholesterol 174 mg, Sodium* 273 mg, Potassium 1145 mg, Phosphorus 325 mg, Total Carbohydrate 16 g, Dietary Fiber 5 g, Sugars 5 g, Protein 15 g
* Not including added salt
Preparation Time: 15 minutes
Cooking Time: 20 minutes
1 tablespoon olive oil
2 large portabella mushrooms
Salt, adjust to taste
1/4 teaspoon black pepper
1 bunch chopped green onions (1/4 pound or 110 g)
1 garlic clove, grated
1/2 pound chopped fresh greens (2/3 spinach and 1/3 kale) or 5 ounces frozen greens
1 tablespoon shredded parmesan cheese
2 tablespoon crumbled feta cheese
2 medium eggs
2 pinches Aleppo red pepper flakes or paprika
1/2 teaspoon grass fed butter (optional)
Preheat oven to 400 degrees F.
Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
Brush one teaspoon of olive oil on both sides of the mushrooms. Sprinkle 2 pinches of salt and 2 pinches of pepper all over the mushrooms.
Place the mushrooms on parchment paper lined baking sheet and bake for about 5 minutes. When slightly cooled, flip the mushrooms gently and drain the water that it collected.
Heat two teaspoons olive oil in a sauté pan. Then add the chopped green onions and sauté for 2 minutes. Then add grated garlic and stir.
Next add the chopped fresh greens and sauté until wilted. Sprinkle 2 pinches salt and 2 pinches black pepper. While sautéing, make sure to let the released juices evaporate or drain the sautéed greens. Allow the sautéed greens to cool a bit.
Combine the sautéed greens with the parmesan cheese and feta cheese. Set aside the mixture.
Divide the spinach cheese mixture into two portions. Pile one portion of the mixture on a portabella mushroom and form into a well shape – with the mixture higher along the rim of the mushroom and hollowed out in the center.
Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Bake for 15 minutes or more until set as per your preference. Check the eggs at 10 to 12 minutes and adjust the time accordingly.
When done, put a dot of butter and sprinkle a pinch of salt and red pepper flakes on the baked eggs.
Serve these Spinach Kale Egg Mushroom Birds Nests for breakfast, brunch or anytime.