A delicious breakfast or brunch dish - Eggs, Spinach and Mushrooms Skillet. All done on the stove top. Naturally nutritious, low-carb and gluten-free!
Now, depending on how big your skillet and the number of people you want to serve this - you can make up to 5 eggs/5 servings in one go. Since we are only a family of 4, more often than not, we use 4 eggs for 4 servings though occasionally if it's just me and hubby eating, we cut it down to 3 eggs.
While Spinach is my favorite greens to use - feel free to use Kale or Swiss Chard if you like.
1 Tbsp Olive oil (for cooking the mushrooms)
1 (8 oz package) mini-bella mushrooms, chopped
1 (10 oz) package fresh spinach or about 5-6 cups firmly packed spinach
A little butter (optional)Salt and Pepper, to taste
Heat the oil in a large skillet or fying pan. Saute the mushrooms until they are tender and have fully released their water about 6-8 minutes. Set Aside.
Place the spinach in the frying pan or skillet that you cooked the mushrooms in. Add a little water, 2 tablespoons more or less. Using medium heat, cook the spinach just until wilted, about 2-4 mins. Use either your hand or a spatula to pack in the spinach.
Bring back the mushrooms to the skillet. You may season the vegetables lightly with salt and pepper at this point. Depending on the number of eggs you are using, create wells (if using 4 eggs, then 4 wells) in the middle by pushing the spinach and mushrooms to the side.
Dot each well with a little butter or spray with a little oil.
Crack an egg on each well. Season the eggs with salt and pepper. Cook until the eggs are fully set or to your desired doneness roughly 5-6 minutes.
Serve with toast or if you're Pinoy, with rice of course. Enjoy!
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