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    Home » Recipes » Breakfast

    Spinach, Mushroom And Egg Breakfast Skillet

    Modified: Feb 22, 2023 · Published: Aug 3, 2021 by Radwa ·

    Jump to Recipe

    A super delicious, low-carb, sunny-side-up egg cooked with spinach and mushrooms in one delicious breakfast skillet in less than 20 minutes.
    Everything is cooked on the stove; there is no need to turn on the oven. This is my go-to quick breakfast skillet recipe!

    Spinach, Mushroom And Egg Breakfast Skillet

    Mushroom Egg Breakfast Skillet Recipe

    All you need to make this easy, one-pan meal is to saute the mushrooms, add spinach, followed by onion, eggs, and tomato sauce, and then cook to perfection. You can make the eggs firm or have a runny yolk.

    This easy breakfast skillet recipe is gluten-free, vegetarian and perfect for summer breakfasts, lunch or dinner. It is also great for make-ahead breakfasts and super easy to come together.

    Spinach, Mushroom And Egg Breakfast Skillet

    Ingredients Used in Making This Breakfast Skillet Recipe

    Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

    Eggs: I used 6 large eggs.

    Spinach: I highly recommend using fresh spinach. Actually, it gives this dish a better texture and taste. However, if you use frozen spinach, remember to thaw and drain it very well before using it to avoid the dish getting runny.

    Mushrooms: You can use any kind of mushroom; I used button mushrooms. If you don't like mushrooms, skip them and add more veggies instead.

    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: I like to cook this dish in olive oil. You may also use coconut oil, avocado oil or butter if you prefer.

    Parsley for garnishing.

    Spinach, Mushroom And Egg Breakfast Skillet

    How to make Mushroom Egg Breakfast Skillet?

    step by step photos

    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).

    Tip: You may have to add raw spinach in batches as they may not fit in a pan at once.

    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.

    Tip: 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.

    Garnishing: Sprinkle some chopped parsley on the top and serve.

    Egg Breakfast Skillet

    Recipe Variations

    • 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. Feta, mozzarella or cheddar are great options.
    • 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.
    • Thyme can add a great flavour to the mushrooms.
    toast, plate and knife.

    Storage

    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.

    Spinach, Mushroom And Egg Breakfast Skillet

    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.

    Easy Breakfast Recipes

    • Basic overnight oats
    • Peanut butter pancakes
    • Breakfast egg casserole
    • Crustless quiche recipe with salmon and eggs
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    • Smoked Salmon Scrambled Eggs
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      Easy Cinnamon Scones

    Thanks for dropping in! Follow Healthy Life Trainer on Facebook and Pinterest to keep up-to-date with all new recipes. Also, you can subscribe to my Newsletter to recipe all the latest recipes once published.

    Spinach Mushroom Egg Breakfast Skillet.
    Print Pin
    5 from 15 votes

    Spinach, Mushroom and Egg Breakfast Skillet

    A super delicious, low-carb, sunny-side-up egg cooked with spinach and mushrooms in one delicious breakfast skillet in less than 20 minutes.
    Course Breakfast
    Cuisine American
    Prep Time 2 minutes minutes
    Cook Time 5 minutes minutes
    Total Time 7 minutes minutes
    Servings 6 servings
    Calories 104kcal
    Author Radwa

    Equipment

    • Skillet
    • Measuring spoons
    • Measuring cups

    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.

    Nutrition

    Serving: 1serving | Calories: 104kcal | Carbohydrates: 4g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 375mg | Potassium: 365mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Elena says

      August 09, 2021 at 4:02 pm

      5 stars
      Easy, delicious, healthy and also budget-friendly lunch or dinner. Thanks for this great recipe. My family and I loved it.

      Reply
    2. Wafa says

      August 09, 2021 at 4:01 pm

      5 stars
      I love eggs with spinach; both are healthy for lunch. Thanks for the delicious recipe.

      Reply
    3. Kate says

      August 03, 2021 at 9:37 pm

      5 stars
      I made this recipe for a quick dinner. It is just so delicious!

      Reply
    5 from 15 votes (12 ratings without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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