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This skillet dish combines nutrient-packed spinach, earthy mushrooms, and protein-rich eggs for a satisfying breakfast or brunch option. It comes together quickly on the stovetop and offers a delicious way to start your day with vegetables and protein.
This dish became my go-to weekend brunch after discovering how perfectly the runny egg yolks blend with the sautéed vegetables. My family now requests it regularly, even my kids who were once skeptical about spinach.
Ingredients
- Olive oil: Adds a subtle fruitiness that complements the earthy mushrooms look for extra virgin for best flavor
- Mini bella mushrooms: Provide meaty texture and umami flavor choose firm ones with closed caps for freshness
- Fresh spinach: Wilts down beautifully and adds vibrant color and nutrients baby spinach works best for tender results
- Water: Helps steam the spinach quickly
- Salt and pepper: Essential for enhancing natural flavors
- Eggs: Form the protein-rich centerpiece of this dish use the freshest eggs possible
- Butter or oil: Prevents the eggs from sticking to the pan
Step-by-Step Instructions
- Sauté the Mushrooms:
- Heat olive oil in a large skillet over medium heat until shimmering. Add chopped mushrooms, spreading them in an even layer. Allow them to cook undisturbed for 2-3 minutes until they begin to brown. Stir occasionally and continue cooking for another 4-5 minutes until all moisture has evaporated and mushrooms are golden brown with intensified flavor. Remove from skillet and set aside.
- Wilt the Spinach:
- Add fresh spinach to the same skillet with just a splash of water. The moisture helps the spinach wilt evenly without burning. Use a wooden spoon to gently toss the spinach as it cooks down, about 2-3 minutes. You'll be amazed at how much it reduces in volume. The spinach is ready when bright green and completely wilted.
- Combine and Create Wells:
- Return the sautéed mushrooms to the skillet, gently folding them into the wilted spinach. Season with salt and freshly ground pepper to taste. Using the back of a spoon, create four equal indentations or wells in the vegetable mixture, pushing the vegetables toward the sides of the pan to make room for the eggs.
- Cook the Eggs:
- Add a small pat of butter or oil to each well to prevent sticking. Carefully crack an egg into each indentation, keeping the yolks intact. Season each egg with a pinch of salt and pepper. Cover the skillet with a lid to help the eggs cook evenly, approximately 5-6 minutes for runny yolks or 7-8 minutes for firmer yolks.
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My favorite part of this dish is breaking into the perfectly cooked egg yolks and watching them create a natural sauce that coats the vegetables. I remember the first time I made this for my mother-in-law who claimed she didn't like spinach. After one bite, she asked for the recipe and now makes it regularly.
Make-Ahead Options
This skillet recipe works beautifully for meal prep. You can sauté the mushrooms and spinach up to two days ahead and store them in an airtight container in the refrigerator. When ready to serve, reheat the vegetable mixture in your skillet, create the wells, and add fresh eggs. This cuts the active cooking time in half on busy mornings.
Ingredient Substitutions
Feel free to customize this recipe based on what you have available. Swiss chard or kale can replace spinach though they require slightly longer cooking times. Button mushrooms work well instead of mini bellas, or try shiitake mushrooms for an elevated flavor profile. For added protein, sprinkle some crumbled feta or goat cheese over the top before serving.
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Serving Suggestions
This versatile dish works beautifully for any meal of the day. For breakfast, serve with whole grain toast for dipping into the runny yolks. At lunch, pair with a simple green salad dressed with lemon vinaigrette. For dinner, add a side of roasted sweet potatoes or quinoa to make it more substantial. A sprinkle of red pepper flakes or a drizzle of hot sauce adds welcome heat for spice lovers.
Nutritional Benefits
This egg and vegetable skillet provides an impressive nutritional profile. Spinach offers iron, vitamins A and K, and antioxidants, while mushrooms contribute B vitamins, selenium, and potassium. The eggs deliver complete protein, choline for brain health, and lutein for eye health. The combination makes this dish particularly satisfying while supporting overall wellness.
Frequently Asked Questions About the Recipe
- → Can I make this ahead of time?
While best enjoyed immediately, you can prepare the mushrooms and spinach ahead of time and refrigerate. When ready to eat, reheat the vegetables and then add the eggs to cook fresh. The dish takes only 15 minutes total, so making it fresh is usually the best option.
- → What can I serve with this skillet dish?
This dish pairs wonderfully with toasted sourdough bread, avocado slices, crispy bacon, or roasted potatoes. For a complete brunch, serve with fresh fruit and a small yogurt parfait on the side.
- → Can I substitute the vegetables?
Absolutely! Try using kale instead of spinach (it will need slightly longer cooking time), or swap mushrooms for diced bell peppers, zucchini, or tomatoes. The basic technique works well with many vegetable combinations.
- → How do I know when the eggs are done?
For sunny-side up eggs, cook until the whites are completely set but the yolks remain runny, about 5-6 minutes. For more well-done eggs, cook a minute or two longer until the yolks begin to firm up. The eggs will continue cooking slightly after removing from heat.
- → Is this dish keto-friendly?
Yes! This skillet is naturally low in carbohydrates and high in healthy fats and protein, making it perfect for keto and low-carb diets. The combination of eggs, vegetables, and olive oil creates a balanced meal that fits well within keto macronutrient goals.
- → Can I double this recipe?
Yes, but you'll need a very large skillet or may need to use two pans. When doubling, be careful not to overcrowd the pan when cooking the mushrooms or they'll steam rather than sauté properly. You might need to cook in batches for best results.