Keto Baked Eggs With Spinach And Mushrooms Recipe

About this recipe

A delicious and easy-to-make keto-friendly dinner featuring baked eggs, cremini mushrooms, and spinach, all cooked in parchment for a flavorful and healthy meal.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 395G D'Aucy Chopped Spinach
• - Cooks & Co Sliced Mushrooms
• 50G Pepper Black Ground BWFO
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Preheat the oven to 400°F, positioning racks in the upper and lower thirds.
2. 2. Cut four 24-inch-long pieces of parchment paper. Fold each piece in half and cut into a half-heart shape. Unfold and place two pieces on each of two rimmed baking sheets.
3. 3. Brush half of each parchment heart with 1 teaspoon of olive oil.
4. 4. Divide 1 package of spinach evenly among the oiled halves of the parchment. Top each portion with 8 sliced cremini mushrooms.
5. 5. Drizzle each portion with an additional 1 teaspoon of olive oil and season with salt and pepper to taste.
6. 6. Fold each parchment packet into a classic shape, ensuring the edges are sealed tightly to trap steam.
7. 7. Bake the packets in the preheated oven until the spinach and mushrooms are tender, about 6 to 9 minutes. Rotate the baking sheets from top to bottom and front to back halfway through cooking.
8. 8. Carefully open the packets to release steam and serve immediately.