Egg, mushroom, and spinach skillet
Start your day with this nutritious and flavour-packed egg, spinach, and mushroom skillet! Perfect for a healthy breakfast, this easy recipe combines fresh vegetables, protein-rich eggs, and aromatic herbs for a hearty, energising meal that’s ready in minutes.
preparation: 10 minutes
making: 20 minutes
total: 30 minutes
servings: 2 portions
nutrition: 307 calories per serving
cuisine: British
Ingredients
- 300g closed-cup mushroom
- 200g raw spinach
- 1 garlic clove
- a few twigs of fresh parsley
- 1 tbsp olive oil
- a pinch of salt
- a pinch of black pepper
- a pinch of smoked paprika
- 1 tbsp of butter
- 2 tbsp of water
- 4 eggs
Method
Wash the spinach and pat it dry.
Clean the mushrooms and slice them.
Mince the garlic and chop the parsley.
Heat olive oil in a pan, then add the mushrooms and fry until browned, about 8 minutes.
In the meantime, add the minced garlic and season with a pinch of salt, pepper, and smoked paprika. Stir and fry for a minute.
Remove from the pan into a bowl and set aside.
In the same pan used for the mushrooms, place the fresh spinach with 2 tablespoons of water and fry until wilted, for about 2 to 4 minutes.
Add the mushrooms to the spinach and mix until evenly distributed.
Make four wells in the mushroom and spinach mixture.
Add a little butter to each well and crack the eggs into them.
Season with salt and pepper, then cook, covered, over low heat until the egg whites are set and the yolks are creamy or cooked to your preference, about 5-6 minutes.
Serve immediately from the pan and enjoy with fresh bread.
For an extra touch, sprinkle chopped parsley over your breakfast.
