Name: Eggs, Spinach & Mushroom Skillet
Ingredients: 8 oz portobella mushrooms (chopped); 10 oz spinach, fresh (about 5-6 cups packed firmly); 4 eggs; salt and pepper to taste

Eggs, Spinach & Mushroom Skillet

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SERVINGS 2

Ingredients

8 oz portobella mushrooms chopped
10 oz spinach, fresh about 5-6 cups packed firmly
4 eggs
salt and pepper to taste

Instructions

Saute mushrooms in a large skillet until tender and water has released, about 6-8 minutes. Set aside.
Place spinach in same skillet and add about 2 tablespoons of water.
Cook spinach on medium heat just until wilted, about 2-4 minutes.
Bring mushrooms back to skillet and add salt and pepper.
Create 4 wells in the middle of the vegetables by pushing them to the side.
Crack an egg in each well.
Season the eggs with salt and pepper.
Cook until the eggs are fully set or to your preference, roughly 5-6 minutes.

Notes

1 serving = 2 oz protein, 2 cups vegetables

Chef’s Tip: For added flavor, use broth or coconut aminos to sauté mushrooms