Eggs, Spinach and Mushrooms Skillet

A delicious breakfast or brunch dish – Eggs, Spinach, and Mushrooms Skillet. All done on the stovetop. Naturally nutritious, low-carb, and gluten-free!

 

A delicious breakfast or brunch dish - Eggs, Spinach and Mushrooms Skillet. All done on the stove top. Naturally nutritious, low-carb and gluten-free! | manilaspoon.com

 

If you are a follower of this blog or our Facebook page you would notice that I love to have eggs, spinach and mushrooms for breakfast. I have a few recipes that feature all these three ingredients together in one dish.

I think they all work together well that’s why. The texture and flavors of each of these lovely and nutritious ingredients all combine to produce a delicious breakfast dish. However, when you have the same recipe all over again you get tired of it no matter how great it is.

That’s why I make a rotation for these ingredients. I don’t cook them together in the same recipe all the time. I try to make variations whenever possible.

 

A delicious breakfast or brunch dish - Eggs, Spinach and Mushrooms Skillet. All done on the stove top. Naturally nutritious, low-carb and gluten-free! | manilaspoon.com

 

Here’s another lovely recipe using these three ingredients which this time does not involve the oven but just a skillet on the stovetop. Easy and pretty too.

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.

 

 

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW

INGREDIENTS for EGGS, SPINACH MUSHROOMS SKILLET

  • Olive oil (for cooking the mushrooms)
  • Mini-bella mushrooms, chopped
  • Fresh spinach or about 5-6 cups firmly packed spinach (if using frozen, drain well first)
  • Eggs
  • Butter or extra oil (to grease pan)
  • Salt and Pepper, to taste

Procedure

Heat the oil in a large skillet or frying pan. Saute the mushrooms until they are tender and have fully released their water for 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 for roughly 5-6 minutes.

 

 

Serve with toast or if you’re Pinoy, with rice of course. Enjoy!

 

A delicious breakfast or brunch dish - Eggs, Spinach and Mushrooms Skillet. All done on the stove top. Naturally nutritious, low-carb and gluten-free! | manilaspoon.com

 

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

5 from 5 votes
Print

Eggs, Spinach and Mushrooms Skillet

A delicious breakfast or brunch dish – Eggs, Spinach, and Mushrooms Skillet. All done on the stovetop. Naturally nutritious, low-carb, and gluten-free!

Course Breakfast
Cuisine American
Keyword breakfast skillet with eggs and mushrooms, easy breakfast skillet recipe, eggs and mushrooms breakfast recipe, eggs spinach mushrooms breakfast recipe, Eggs, Spinach and Mushrooms Skillet
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Author Manila Spoon

Ingredients

  • 1 tbsp olive oil (or oil of choice), (for cooking the mushrooms)
  • 8 oz package of mini-bella mushrooms, chopped
  • 10 oz package fresh spinach or about 5-6 cups firmly packed spinach
  • 2 tbsp water
  • salt and pepper, to taste
  • 4 eggs
  • butter or oil, for greasing

Instructions

  1. Heat the oil in a large skillet or frying pan. Saute the mushrooms until they are tender and have fully released their water for about 6-8 minutes. Set Aside.

  2. 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, for about 2-4 mins. Use either your hand or a spatula to pack in the spinach.

  3. 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.

  4. 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 for roughly 5-6 minutes.

  5. Serve hot straight from the skillet.

Follow:

17 Comments

  1. February 27, 2013 / 12:02 am

    Hi, would you like to share your recipes on http://www.whenangelscook.com? It is a growing foodie community and I love your recipes. This one is already shared on the FB page. Check it out. 🙂

    • February 28, 2013 / 2:50 am

      Thanks, Gabriele! So kind of you to feature this. We do love this recipe. Will check out your site pretty soon. Thanks for the kind invitation.

  2. October 2, 2013 / 5:42 pm

    So creative.. I love it!

  3. February 2, 2014 / 5:51 pm

    Had it this morning. So delish!!! I added tomatoes. Very low cal. 🙂

    • February 3, 2014 / 2:02 pm

      Thanks, Sharon, glad you enjoyed it. Thanks for letting us know and the addition of tomatoes sounds delish!

  4. January 18, 2017 / 4:56 am

    Recently, I was in an ice storm and was afraid my electricity would go out, so I made this recipe to have in case I needed some food. Turns out, the electricity did not go out, and all was good, tasty and warm. I love this recipe so much that I would eat it cold!

  5. February 14, 2017 / 7:09 pm

    I eat this often. It can't be beat for being delicious and healthy. Thanks for sharing!! 🙂

  6. March 25, 2017 / 3:03 pm

    Looks Yummy, can't wait to try it.

  7. Carolyn Ingram
    October 27, 2017 / 7:34 pm

    This will be perfect for breakfast!

  8. Susan Higgins
    November 2, 2017 / 8:41 am

    Looks awesome… I’m trying this recipe.

    Did you know mushrooms don’t need any oil to cook? Slice mushrooms , heat a dry skillet, Add the mushrooms and salt them a bit to extract the mushroom liquid. The mushrooms will spit and brown up naturally with out any fat.

  9. Patrick PIzur
    December 19, 2017 / 11:49 am

    I have made this several times…………OH my God soooooooo yummie
    I share it with everyone.

  10. October 23, 2018 / 11:29 am

    Nicely explained, I actually made eggs spinach and mushrooms today for my family, it tastes delicious. It is a guaranteed method of fast cooking and does retain the nutritive value of food.

  11. Jacque Hastert
    February 5, 2021 / 2:36 pm

    5 stars
    This is going down for brunch tomorrow! I can’t wait to give it a try. It looks easy, healthy, delicious, and full of flavor. I love anything with spinach and mushrooms, so this dish is right up my alley.

  12. Beth
    February 5, 2021 / 3:20 pm

    5 stars
    Yummy! My husband and I love this recipe! I can’t wait to make this again soon! So excited!

  13. Alison
    February 5, 2021 / 3:36 pm

    5 stars
    We are having some friends over tomorrow for brunch and I was looking for a simple, healthy, and delicious recipe to serve! This is it! Can’t wait to make it!

  14. Beth
    February 5, 2021 / 3:49 pm

    5 stars
    This Eggs, Spinach and Mushrooms Skillet is such a nutritious breakfast or lunch. We all loved it! Thanks.

  15. Sara Welch
    February 5, 2021 / 3:59 pm

    5 stars
    Enjoyed this for breakfast this morning and it did not disappoint! Such a tasty way to start my day; easily, a new favorite breakfast recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating