Spinach Mushroom Breakfast Skillet with Eggs

• 分量: 5 servings
• 調理時間: 5 minutes
• 総時間: 30 minutes

材料

1 tablespoon grape seed oil

1/4lb. pancetta, cubed

8 oz. sliced baby bella mushrooms

1 1/2 cups whole cherry tomatoes

4 cups fresh spinach

5 eggs

salt & pepper to taste

1/4 cup sliced green onions

1 avocado, sliced

手順

Heat a large skillet to medium high heat.

Add grape seed to pan along with diced pancetta. Saute until pancetta is slightly browned, about 3-5 minutes. Remove pancetta from pan with a slotted spoon and set on a plate.

To the skillet add sliced baby bella mushrooms. Cook for 3-4 minutes per side so they are slightly browned on both sides. Season with salt and pepper. Remove the mushrooms from the pan and place on the same plate the pancetta is on.

To the same skillet add cherry tomatoes. Saute until they just start to burst, stirring the whole time. Approximately 3-4 minutes. Next add in spinach and saute until just wilted, about 2 minutes. Add mushrooms and pancetta back to the pan, stir to combine everything back together.

Next, make 5 wells/holes in the veggie mixture. Crack one egg into each well. Turn the heat down to medium low. Cover the skillet. Cook eggs for 2-3 minutes for a running yolk and so the egg whites cook. Cook longer if you’d like a more well done egg.

Remove skillet from heat. Season with salt and pepper to taste.

Garnish with sliced green onions and sliced avocado.

Serve

栄養

• サービングサイズ: 1 egg + veggies
• カロリー: 242
• 脂肪総量: 18 g
• 飽和脂肪: 5 g
• コレステロール: 186 mg
• ナトリウム: 956 mg
• 炭水化物総量: 8 g
• 食物繊維: 4 g
• 糖質総量: 3 g
• タンパク質: 15 g