Description
A quick and nutritious Spinach Mushroom Breakfast Skillet that combines fresh spinach, sautéed mushrooms, and perfectly cooked eggs for a hearty morning meal. Ready in just 25 minutes, this recipe offers a delicious way to start your day with a boost of vitamins and protein.
Ingredients
Scale
Vegetables
- 2 cups fresh spinach
- 1 cup sliced mushrooms
- 1/2 cup diced onion
Other Ingredients
- 4 eggs
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a skillet over medium heat to prepare for sautéing.
- Sauté onions: Add 1/2 cup diced onion to the skillet and cook until translucent, about 3-4 minutes, allowing their natural sweetness to develop.
- Cook mushrooms: Add 1 cup sliced mushrooms and sauté until they soften and release moisture, approximately 5 minutes.
- Wilt spinach: Stir in 2 cups fresh spinach and cook until just wilted, about 2 minutes, ensuring the spinach is tender but retains its color.
- Create wells for eggs: Make four small wells in the vegetable mixture evenly spaced across the skillet.
- Add eggs: Crack an egg into each well carefully to keep the yolks intact and distribute evenly.
- Cook eggs: Cover the skillet with a lid and cook on medium-low heat until the eggs are set to your preference, typically 5-7 minutes for soft to medium yolks.
- Season and serve: Sprinkle salt and pepper to taste over the skillet contents and serve warm.
Notes
- Use fresh spinach for best flavor and texture; frozen spinach can be used but drain excess liquid.
- Covering the skillet helps cook eggs evenly without flipping.
- You can add cheese or herbs like parsley or chives for extra flavor.
- Adjust cooking time based on desired egg doneness.
- For a vegan version, replace eggs with tofu or chickpea flour scramble.
