A delicious low-carb spinach, mushrooms and egg breakfast skillet will be ready in less than 20 minutes. Everything is made on the stove no need to turn on the oven. To make this one-pan meal, all you need to do is saute the mushrooms, add spinach, followed by onion, eggs and tomato sauce, then cook to perfection. You can make the eggs firm or have a runny yolk.
Mushroom Egg Breakfast Skillet Recipe
This healthy breakfast skillet recipe is gluten-free, vegetarian and perfect for summer breakfasts, lunch or dinner. It is also great for make-ahead breakfasts! It is super easy and comes together in no time at all.
This delicious breakfast skillet is my go-to breakfast recipe because it is quick and tasty.
This veggie-loaded breakfast skillet can be adapted easily by adding the veggies you fancy.
Ingredients Used in Making This Breakfast Skillet Recipe
- Eggs: Use just as many as you require as they are high in protein and can be part of your everyday breakfast.
- Spinach: This superfood is loaded with tons of nutrients, making this dish healthy.
- Mushrooms: You can use any kind of mushrooms based on your preference. They are a low-calorie source of fibre with proteins and antioxidants. They are a great addition to this healthy breakfast dish.
- Salt and pepper for seasoning.
- Tomato sauce: Adds the right amount of flavour and consistency to the dish.
- Spring onion: Make sure to use sliced spring onions as they add a nice flavour to this dish.
- Olive oil: Cook the ingredients in olive oil. You may also use coconut oil, avocado oil or butter if you prefer.
- Parsley for garnishing.
How to make Mushroom Egg Breakfast Skillet?
- Sauté the mushrooms: Heat the oil In a skillet over medium-high heat, add the mushrooms, salt and pepper, saute until soft (about 2-3 minutes).
- Add onion and spinach: Add spring onion, cook for 1 more minute, then add the spinach, cook for 2 minutes until wilted (stir occasionally).
- Cooking the eggs: Add the tomato sauce, stir. Then add the eggs and lower the heat and let the eggs cook for 2-3 minutes.
- Garnishing: Sprinkle some chopped parsley on the top and serve.
Recipe Tips
- You may have to add raw spinach in batches as they may not fit in a pan at once.
- You can create small spaces in the veggies and then crack the eggs. Cook the eggs for 3 minutes to get soft and runny yolks.
- To make this breakfast skillet cheesy, you can add cheese over the top of the dish as the last step and bake in the oven for 20 minutes.
- Along with parsley for garnishing, you can also add sliced avocado and spring onions to garnish.
- You can add extra seasoning based on how you like it, such as grama masala, cumin, dried basil, or chilli powder.
Recipe Variations
- You can use any kind of mushrooms based on what you like.
- Thyme can add a great flavour to the mushrooms.
- You can add cheese as a topping to this dish. Feta, mozzarella or cheddar are great options.
- You can use frozen spinach for this skillet dish. But, remember to thaw and drain the spinach before using it to avoid the recipe getting runny.
- You can skip adding the mushrooms if you don’t prefer them, and you could add other veggies for an amazing breakfast.
Recipe FAQs
Are eggs and spinach good for weight loss?
Spinach has loads of nutrition and is rich in iron that helps in boosting your strength and metabolism. Whole eggs contain good fats, which provide the required energy to your body, making this dish great for weight loss.
How to store the Spinach, Mushroom and Egg Breakfast Skillet?
You can refrigerate the spinach, mushroom & egg breakfast skillet for a day and reheat or microwave it.
Can I make this dish as a breakfast casserole?
Yes, you can make this dish as a breakfast casserole. Use the same recipe and adjust cooking time, transfer to a greased baking dish, bake it uncovered for 25-30 minutes and cool before serving. You can also add any cheese you like as a topping for some cheesy flavour.
Can I scramble the eggs in this dish?
Yes, you can scramble the eggs. You will have to change the cooking time accordingly until the eggs are completely cooked.
What vegetables go well with this dish?
You can add roasted tomatoes, asparagus, broccoli, bell peppers, potato hash or even Brussel sprouts to this dish if you prefer. Kale and cabbage also go so well with this dish.
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- Breakfast egg casserole
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Spinach, Mushroom and Egg Breakfast Skillet
Ingredients
- 6 eggs
- 60 g spinach
- ½ cup tomato sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 spring onion , sliced
- 1 tablespoon olive oil
- 300 g mushrooms
- 1 tablespoon parsley , finely chopped
Instructions
- Sauté the mushrooms: Heat the oil In a skillet over medium-high heat, add the mushrooms, salt and pepper, saute until soft (about 2-3 minutes).
- Add onion and spinach: Add spring onion, cook for 1 more minute, then add the spinach, cook for 2 minutes until wilted (stir occasionally).
- Cooking the eggs: Add the tomato sauce, stir. Then add the eggs and lower the heat and let the eggs cook for 2-3 minutes.
- Garnishing: Sprinkle some chopped parsley on the top and serve.
Notes
- You may have to add raw spinach in batches as they may not fit in a pan at once.
- You can create small spaces in the veggies and then crack the eggs. Cook the eggs for 3 minutes to get soft and runny yolks.
- To make this breakfast skillet cheesy, you can add cheese over the top of the dish as the last step and bake in the oven for 20 minutes.
- Along with parsley for garnishing, you can also add sliced avocado and spring onions to garnish.
- You can add extra seasoning based on how you like it, such as grama masala, cumin, dried basil, or chilli powder.
Nutrition
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I made this recipe for a quick dinner. It is just so delicious!
I love eggs with spinach; both are healthy for lunch. Thanks for the delicious recipe.
Easy, delicious, healthy and also budget-friendly lunch or dinner. Thanks for this great recipe. My family and I loved it.