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Easy Eggs with Mushrooms, Onion, Bell Pepper, and Spinach
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Eggs with Mushrooms, Onion, Red Pepper, and Spinach
Prep Time
5 mins
Cook Time
5 mins
 

A quick and easy breakfast that's delicious and filling

Course: Breakfast
Cuisine: American
Servings: 1
Author: Elaine Watkins | Food and Living Coach
Ingredients
  • 2 Eggs (whisked)
  • 1 tbsp Extra Virgin Olive Oil or Refined Coconut Oil
  • 2-3 Mushrooms (diced)
  • ½ Cup Baby Spinach (loosely measured, chopped)
  • ⅛-¼ Cup Onion (yellow, white, or green chopped/sliced)
  • Salt and Pepper (to preferred taste)
Instructions

  1. Spread oil in skillet and begin to warm at medium heat on stove,

  2. Once warm, add onions and mushroom and sauté through mushrooms releasing moisture and until onions are translucent (3-5 minutes), stirring periodically,

  3. In a small bowl, break eggs and whisk,

  4. Reducing heat to low, add spinach to skillet and stir in,

  5. Add eggs to skillet, distributing across the other ingredients,

  6. Turn off stove burner and flip eggs mixture until thoroughly cooked. Serve.

Recipe Notes
  1. Consider other ingredient possibilities like diced red or green pepper, minced garlic clove, diced yellow or red potato, etc.
  2. Possible toppings include microgreens, crumbled feta cheese, salsa, etc.
  3. I prefer farm fresh eggs from my local farmers and chickens that have enjoyed plenty of sunshine and bugs. They are usually a brighter, orange color and more flavorful.