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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.
Prep Time
2
minutes
mins
Cook Time
5
minutes
mins
Total Time
7
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
6
servings
Calories:
104
kcal
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:
1
serving
|
Calories:
104
kcal
|
Carbohydrates:
4
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
164
mg
|
Sodium:
375
mg
|
Potassium:
365
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1380
IU
|
Vitamin C:
7
mg
|
Calcium:
44
mg
|
Iron:
2
mg