Eggs, Spinach & Mushroom Skillet

Eggs, Spinach & Mushroom Skillet

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


  • 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.


1 serving = 2 oz protein, 2 cups vegetables
Chef’s Tip: For added flavor, use broth or coconut aminos to sauté mushrooms