Earthy mushrooms sauteed in butter (or olive oil) with wilted spinach, sweet cherry tomatoes, onion, garlic and an egg cooked to your kind of perfection, this quick breakfast skillet is full of plant-based goodness plus it’s hearty, healthy and delicious.
Perhaps first you need to be on board with spinach and mushrooms. To me, that’s a no-brainer. Juicy tender spinach is the perfect counterbalance to a hearty, buttery pile of seasoned sauteed mushrooms. The sweet tomatoes taste almost like little bits of juicy candy heaven on top of all of that and then along comes the egg. What’s better than a well cooked egg? On its own, it’s a delight, but paired with the other yumminess here, it’s a skillet you totally want to dive into and devour. All on your own. Oh, share it if you must, but don’t be afraid to make this just. for. you.
I used Trader Joe’s 21 Seasoning Salute to season this marvelous dish. If you live within range of a Trader Joe’s and you haven’t discovered Trader Joe’s 21 Seasoning Salute yet, I highly encourage you to high-tail it right over there and pick up one (or maybe five) of those lovely little shakers of seasonings. I’ve been almost POURING that seasoning on everything savory I cook lately and it just tastes so good! I kind of wish they sold it in bulk. It’s really wonderful, you guys. I first discovered the seasoning when I was visiting my sister (SHE has a Trader Joe’s near her house … I, unfortunately, do not have one anywhere within a 4-hour drive, so I always make it a point to do a Trader Joe’s stop whenever I go visit her.) I have to say, since that fateful day, every time I go to Trader Joe’s, I might end up with an almost embarrassing number of these little babies in my cart …
If you DON’T have access to a Trader Joe’s, well, then you’ll have to make do. There are other no-salt seasonings on the market that are quite good, so choose the one that makes your taste buds happy and season away!
I first made this breakfast skillet on a busy workday morning when it got to be mid-late morning and I’d had nothing to eat yet. (I work from home, so yes, cooking breaks do happen from time to time.) I dashed into the kitchen in a near food emergency, looking for something quick and hearty … and about 15 – 20 minutes later, this is what emerged from the kitchen. I ate (or rather, inhaled!) from my desk that day, but it was SO dang good that I had to make it again on a weekend when I had time to measure things properly and take photos and record the recipe for you, my dear foodie friends. I hope you enjoy! I know I’ll be making it again soon.
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Spinach Mushroom Breakfast Skillet
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 1 – 2 servings 1x
- Category: Breakfast
- Method: Stovetop
Description
Earthy mushrooms sauteed in butter (or olive oil) with wilted spinach, sweet cherry tomatoes, onion, garlic and an egg cooked to your kind of perfection, this quick breakfast skillet is full of plant-based goodness plus it’s hearty, healthy and delicious.
Ingredients
- 1/2 Tablespoon grass-fed butter or olive oil
- 1/2 cup chopped onion
- 2 – 3 cloves garlic, peeled and chopped
- 4 oz. baby bella mushrooms, sliced
- Trader Joe’s 21 Seasoning Salute (or your favorite non-salt seasoning)
- Salt & freshly ground pepper
- About 13 large sweet cherry tomatoes, halved
- 2 – 3 oz. fresh baby spinach (or frozen, thawed)
- 1 – 2 eggs
Instructions
- In a medium frying pan over medium heat, melt the butter or add olive oil and swirl around the pan to coat the bottom. Add the onion and garlic and saute for a few minutes until the onion is soft and translucent. Add the sliced mushrooms, then season generously with the no-salt seasoning and a sprinkle of salt & pepper.
- Stir, then cover the pan and let cook for a few minutes or until the mushrooms start to get tender. Uncover, stir, and cook a bit longer until the mushrooms are cooked through. Add the tomatoes … stir and cook for about 3 minutes, then add the spinach.
- Season again with the seasoning, salt & pepper, then cover the pan and cook until the spinach starts to wilt. Open the pan and stir, then make a well (or two) for the egg(s). Sprinkle the egg(s) with seasoning, salt & pepper, then again cover the pan and cook until the whites are completely set and the yolks are done to your liking.
- Use a spatula to move the egg to a serving plate, then arrange the veggies around the egg. Enjoy while hot, with toast if desired.
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 recipe w/1 egg
- Calories: 248
- Fiber: 7.5 g
- Protein: 14.5 g
Keywords: Spinach, Mushroom, Egg, Heart healthy, Gluten free, Diabetic, Quick
Nutrition analysis is estimated with one egg, with the entire recipe as one serving and 1/2 Tablespoon of salted grass-fed butter.
2 comments
Now that’s a breakfast. Yum!
[…] the food processor or chopping board and prepare this delicious Spinach and Mushroom Breakfast Skillet recipe. This is a healthier version of the classic breakfast skillet with added veggies and no […]