Spinach Mushroom Breakfast Skillet with Eggs
Ingredients
-
1
tablespoon
grape seed oil
-
¼
lb
pancetta, cubed
-
8
oz
sliced baby bella mushrooms
-
1½
cups
whole cherry tomatoes
-
4
cups
fresh spinach
-
5
eggs
-
to taste
salt & pepper
-
¼
cup
sliced green onions
-
1
avocado, sliced
Instructions
- Heat a large skillet over medium high heat and add grape seed oil and diced pancetta, sauté until browned.
- Remove the pancetta and set aside, then add sliced mushrooms to the skillet and cook until browned.
- Remove the mushrooms and set aside with the pancetta, then add cherry tomatoes and sauté until they start to burst.
- Add spinach to the skillet and sauté until wilted, then return the mushrooms and pancetta to the skillet and mix together.
- Make wells in the mixture and crack an egg into each well, cover the skillet and cook until the eggs are done to your liking.
- Season with salt and pepper, garnish with green onions and avocado, then serve.
Nutrition Facts (estimated)
Servings
5
Calories
242
Total fat
18g
Total carbohydrates
8g
Total protein
15g
Sodium
956mg
Cholesterol
186mg
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