MUSHROOMS AND SPINACH EGG SKILLET

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MUSHROOMS AND SPINACH EGG SKILLET

prep time 10 MINUTES
cook time 20 MINUTES
total time 30 MINUTES

Mushrooms and Spinach Egg Skillet is a great meatless dish for breakfast, lunch, or dinner!

INGREDIENTS

  •  16 oz. mushrooms, cleaned and sliced (see notes)
  •  1 T + 1 tsp. olive oil (will depend on the pan)
  •  4 green onions, sliced
  •  5 oz. package baby spinach leaves
  •  12 eggs
  •  1 tsp. Spike Seasoning
  •  2 cups grated mozzarella cheese, divided

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INSTRUCTIONS

  1. I used a large non-stick skillet that was 12 inches across and about 3 inches deep for this recipe.
  2. Heat 1 T olive oil and then saute brown Cremini mushrooms for about 5 minutes.
  3. While mushrooms cook, beat eggs until the whites and yolks are well-combined.
  4. Measure out 2 cups of grated Mozzarella (or the amount you prefer.)
  5. When mushrooms are softened and lightly browned, add another tsp. oil with green onions and then spinach and cook a couple of minutes.
  6. Then add eggs, using a turner to separate the veggies so eggs run down to the bottom of the pan.
  7. Add about half the cheese and stir into the eggs.
  8. Then cook with a lid on for about 4 minutes, or until eggs are set but still soft.
  9. Top with the rest of the cheese, serve hot and enjoy!

NOTES

 

I buy the pre-sliced Cremini mushrooms for this recipe. If you’re slicing your own, don’t make slices too thin.

You can make this on the weekend, cut into eight wedges, and store in the fridge, then reheat for breakfast. (Be careful not to microwave too long or the eggs will turn rubbery.)

Recipe created by Kalyn.

 

NUTRITION INFORMATION

Yield

8

Serving Size

1Amount Per ServingCalories219Total Fat14gSaturated Fat6gTrans Fat0gUnsaturated Fat7gCholesterol301mgSodium487mgCarbohydrates5gFiber2gSugar2gProtein18g

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