Shroom & Bloom Egg Skillet
Shroom & Bloom Egg Skillet
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Ingredients
- 8 oz portobella mushrooms chopped
- 10 oz spinach, fresh about 5-6 cups packed firmly
- 4 eggs
- salt and pepper to taste
Instructions
- Heat a large nonstick skillet over medium heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until tender and the moisture they release has mostly evaporated. Transfer the mushrooms to a plate and set aside.
- Add the spinach and 2 tablespoons water to the same skillet. Cook for 2 to 4 minutes, stirring occasionally, until the spinach is just wilted.
- Return the mushrooms to the skillet, season with Celtic sea salt and black pepper, and gently stir to combine with the spinach.
- Using the back of a spoon, make 4 wells in the spinach and mushroom mixture. Crack 1 egg into each well and season the eggs with additional Celtic sea salt and black pepper.
- Cover the skillet and cook for about 5 to 6 minutes, or until the egg whites are set and the yolks are cooked to your preference. Serve immediately.
Notes
1 serving = 2 oz protein, 2 cups vegetables Chef’s Tip: For added flavor, use broth or coconut aminos to sauté mushrooms