Spinach and eggs is a very easy to make breakfast or lunch recipe that's surprisingly flavorful and filling. Saute some mushrooms before adding the spinach and letting it wilt. Then fry the egg in the same pan. You'll love this quick and healthy recipe!
1tablespooncooking oil, avocado oil works great
1pinchsea salt and pepper
Heat the oil in a large, non-stick frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they start to brown, about 8 minutes. Add the spinach to the pan, working in batches if needed, and let it wilt for about 2 minutes. (It doesn't need to be completely wilted as it will continue to cook with the eggs.) Season with salt and pepper.
1 tablespoon cooking oil, ½ lb mushrooms, 12 ounces baby spinach, 1 pinch sea salt and pepper
Reduce the heat to medium. Make 4 holes in the spinach and crack an egg into each hole. Cook the eggs for about 3-4 minutes, or just until the whites are set. If you prefer your egg yolks less runny, cover the pan while cooking. Serve right away.
4 large eggs
Serving: 2 eggs plus half of the mushrooms and spinach, Calories: 269kcal, Carbohydrates: 11g, Protein: 21g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 372mg, Sodium: 282mg, Potassium: 1448mg, Fiber: 5g, Sugar: 3g, Vitamin A: 16490IU, Vitamin C: 50mg, Calcium: 228mg, Iron: 7mg