Spinach, Mushroom, And Egg Breakfast Skillet Recipe
This spinach, mushroom, and egg breakfast skillet is a delicious low-carb meal that doesn’t take much effort to make. Bringing beauty and more nutrition to your breakfast has never been easier!
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Servings: 4 servings
Calories: 181kcal
Equipment
- Stovetop pan
- Kitchen turner
- Wooden cutting board
- Knife
Ingredients
4 servings
- 4 eggs
- 250 grams mushrooms, chopped
- 100 grams fresh spinach
- 1 red pepper, chopped
- 10 cherry tomatoes, chopped
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- 2 - 3 tbsp olive oil
- Salt to taste
Seasoning
- 2 tbsp chopped green onions
- Salt, pepper, and chili to taste
Instructions
- Sauté onions and garlic in hot oil for about 3-4 minutes.
- Add chopped red pepper and chopped mushrooms.
- Sauté on high heat for a few minutes.
- Add in spinach and cherry tomatoes.
- Cook for about 2-3 minutes or until just wilted.
- Season the vegetables lightly with salt and pepper.
- Make holes in the veggie mixture in the middle by pushing the veggies to the side.
- Crack one egg into each hole and turn the heat down to medium low.
- Cook the eggs for 2-3 minutes.
- Sprinkle salt, chili, freshly cracked black pepper, and chopped green onions on top.
- Serve and enjoy.
Video
Notes
- The recipe is aimed at creating runny eggs. You can cook the eggs for a longer time if you want them to be well done.
Nutrition
Calories: 181kcal | Carbohydrates: 12g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 96mg | Potassium: 600mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3752IU | Vitamin C: 58mg | Calcium: 69mg | Iron: 2mg