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

Scale

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

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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