Gluten-freeDairy-freeBreakfastIron
Eggs with Mushrooms and Spinach
Sliced mushrooms and baby spinach sautéed in olive oil, finished with two soft-cooked eggs.
- Prep
- 4 min
- Cook
- 8 min
- Total
- 12 min
- Servings
- 1
Ingredients
- 2large (100g)eggs
- 1cup (70g)mushrooms, sliced
- 1cup (30g)baby spinach
- 1tbsp (14g)extra-virgin olive oil
- 1clove (3g)garlic, minced
- 1pinchsea salt
- 1pinchblack pepper
Instructions
- 01
Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms and cook 4-5 minutes until browned.
- 02
Add the garlic and spinach and toss until the spinach wilts, about 30 seconds.
- 03
Push the vegetables to one side, crack in the eggs, and cook to your liking.
- 04
Plate together and season with salt and pepper.
Nutrition (per serving)
- Calories
- 400kcal
- Protein
- 19g
- Carbs
- 7g
- Fat
- 32g
- Fiber
- 3g
- Selenium
- 35mcg
- Zinc
- 2.2mg
- Iron
- 3.4mg
- B12
- 1mcg
- Iodine
- 50mcg
- Sodium
- 380mg