Spinach Mushroom Breakfast Skillet with Eggs

• 份量: 5 servings
• 活動時間: 5 minutes
• 總時間: 30 minutes

食材

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

步驟

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

營養

• 每份大小: 1 egg + veggies
• 卡路里: 242
• 總脂肪: 18 g
• 飽和脂肪: 5 g
• 膽固醇: 186 mg
• 鈉: 956 mg
• 總碳水化合物: 8 g
• 膳食纖維: 4 g
• 總糖: 3 g
• 蛋白質: 15 g