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breakfastpescatarianNordic
Smoked Mackerel Scramble with Sautéed Spinach and Mushrooms
10 min 2 servings
A hearty Nordic-inspired breakfast featuring a protein-packed smoked mackerel and egg scramble paired with a nutrient-dense side of sautéed spinach and mushrooms. This meal is rich in omega-3 fatty acids and healthy fats, offering sustained energy with minimal glycemic impact.
Ingredients
- 3 units large eggs
- 115 g smoked mackerel
- 5 g fresh dill
- 1 g black pepper
- 1 g salt
- 30 g cream cheese
- 5 ml lemon juice
- 200 g fresh spinach
- 150 g cremini mushrooms
- 2 cloves garlic
- 15 ml olive oil
- 15 g butter
- 3 units whisked eggs
Instructions
- 1Flake the smoked mackerel into small bite-sized pieces using a fork. Whisk the eggs in a bowl with salt and pepper until fully combined. Chop the fresh dill finely and set aside.
- 2Rinse the spinach thoroughly and pat dry. Slice the mushrooms thinly and mince the garlic cloves.
- 3Heat olive oil in a large skillet over medium heat (about 160°C). Add minced garlic and sauté for 1 minute until fragrant, then add sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until mushrooms are golden and softened.
- 4In a separate non-stick pan, melt butter over medium-low heat (about 120°C). Pour in the whisked eggs and gently stir with a spatula, allowing them to cook slowly for 2-3 minutes until just beginning to set with soft curds forming.
- 5Add spinach to the skillet with mushrooms, stirring to combine. Cook for 1-2 minutes until the spinach wilts and turns bright green, ensuring it doesn’t overcook.
- 6Add flaked smoked mackerel to the eggs, stirring gently for 1 minute to warm through. Fold in cream cheese until it begins to melt, about 30 seconds. Remove from heat, then stir in fresh dill and a squeeze of lemon juice for brightness.
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