Ingredients

Scale

1 teaspoon butter or bacon butter (recipe here)
6 – 8 baby portabella mushrooms, sliced
Red Robin Seasoning (or your favorite seasoned salt), Trader Joe’s 21 Seasoning Salute (or a seasoning mix like Mrs. Dash) and freshly ground pepper
1 – 2 cups fresh spinach leaves, packed
6 – 8 cherry tomatoes
1 egg
1/4 cup or so of shredded Italian cheeses

Instructions

Heat a medium frying pan over medium heat. Add the butter (or bacon butter) and swirl around to coat the bottom of the pan. Add the mushrooms and a good sprinkle of seasonings, then cover and cook, stirring frequently, for a few minutes until them mushrooms are tender.
Add the spinach and cherry tomatoes and stir briefly until wilted, again with a little sprinkle of seasoning.
Crack the egg over the vegetables, sprinkle with cheeses and a little more seasoning, then let cook for a minute or two until the egg begins to set on the bottom. Stir and cook, breaking the yolk and mixing with the veggies until the egg is just cooked through.
Remove from heat, slide onto a plate and enjoy!

Notes

To make this vegetarian, use butter. To make it vegan, use olive oil in place of the butter and leave out the cheese.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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