Spinach and Mushroom Egg Skillet | Quick & Easy ONE-PAN Recipe

This Spinach and Mushroom Egg Skillet is what simple and delicious food is all about. We’re talking a ton of great flavors, easy to make and done in about 30 minutes. Serve it for breakfast or even for dinner, and always next to a crunchy baguette to mop up all that goodness.

To make this recipe, I used white mushrooms. Also known as button mushrooms. You can also use baby portabellas if you like. For the spinach, I used fresh bagged spinach. However, frozen spinach can also be used. Just make sure to thaw out and remove any excess water beforehand.

When adding the eggs to the pan, just create little pockets; that way, the eggs will perfectly sit in the skillet. I like to crack the eggs into individual bowls before adding them to the skillet. As it ensures that no egg shells go in there and that the yolks are not broken.

TIPS & TRICKS to Make this Recipe: It took me about 5 minutes to cook the eggs. Where the egg whites are set but still have slightly creamy yolks. Of course, every pan and stovetop heat differently. So it might take you less or more. Just keep an eye on the eggs.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make this Spinach and Mushroom Egg Skillet

5 from 2 votes

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Spinach and Mushroom Egg Skillet

Course Breakfast, Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 247 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 8 oz white mushrooms (washed & patted dry) 225 grams
• 1 onion
• 4 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/4 tsp ground cumin 1 gram
• 4 tomatoes (finely grated)
• 5 oz fresh bagged spinach 150 grams
• 4 cage-free organic eggs
• sea salt & black pepper
• handful chopped parsley

Instructions

1. Heat a large fry pan with a medium-high heat

2. In the meantime, cut the mushrooms into 1 cm (3/8 inch) thick slices, roughly chop the onion and thinly slice the cloves of garlic

3. Once the pan is nice and hot, add in 2 tbsp (30 ml) extra virgin olive oil, immediately add in the sliced mushrooms, mix together, then place them in a single layer, just as best as you can, cook for 1 minute without mixing, then mix the mushrooms and once again place them in a single layer and cook for another minute without mixing, cook the mushrooms in this technique for 6 to 8 minutes or until they're lightly browned, then season with sea salt & black pepper, mix together and remove the mushrooms from the pan

4. Using the same pan, lower to a medium heat and add in another 2 tbsp (30 ml) extra virgin olive oil, immediately add in the chopped onion and garlic, mix continuously

5. After 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

6. In the meantime, roughly chop the spinach

7. After 5 to 6 minutes and the grated tomato has slightly thickened, start adding in the chopped spinach and mixing it so it easily wilts, add the spinach in batches so it doesn't overflow out of the pan

8. Once all the spinach has been added and it's lightly wilted, add the mushrooms back to the pan, mix together, then crack in the eggs, all evenly spaced out and season them with a kiss of sea salt & black pepper, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 5 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove from the heat

9. Serve directly out of the pan sprinkled with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)

Nutrition Facts

Spinach and Mushroom Egg Skillet

Amount Per Serving

Calories 247 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 164mg55%

Sodium 102mg4%

Potassium 796mg23%

Carbohydrates 12g4%

Fiber 4g17%

Sugar 6g7%

Protein 10g20%

Vitamin A 4834IU97%

Vitamin C 31mg38%

Calcium 88mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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