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!
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
- 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, for 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 hot straight from the skillet.
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