Mushroom Lover’s Egg Skillet with Spinach

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posted by Kalyn Denny on November 30, 2020

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Mushroom Lover’s Egg Skillet with Spinach is a tasty low-carb egg dish that’s quick and easy to make and makes eight servings! This is perfect to make ahead and reheat portions for a quick breakfast.

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This Mushroom Lover’s Egg Skillet with Spinach is an updated version of a recipe I made many years ago. It’s a tasty combination of mushrooms, spinach, and plenty of cheese, and when I updated the photos I couldn’t resist using a slightly bigger pan for more servings. Because if you’re going to go to the trouble to make a tasty egg dish like this, you probably wouldn’t mind being able to reheat it for breakfast for a couple of days, right?

For the updated version I used 16 ounces of brown Cremini mushrooms for lots of mushroom flavor, with a 5 oz. package of baby spinach (which didn’t have to be washed or chopped!) And I used two full cups of grated Mozzarella for lots of cheesy flavor, but you can certainly use less cheese if you prefer. If you like mushrooms, spinach, and eggs, this is a delicious and easy meatless dish that would be good any time of day.

The original recipe for this used a smaller frying pan and was called a frittata and you can see the printer-friendly version of that recipe if you were a fan. This new version is definitely more of an egg skillet, and I’m adding it to the category for Skillet Meals. Check out my round-up of Low-Carb and Keto Skillet Meals if you like the idea of cooking a whole meal in one pan. And hope you enjoy trying this if you’re a mushroom lover!

Mushroom Lover's Egg Skillet with Spinach process shots collage

Mushroom Lover's Egg Skillet with Spinach process shots collage

How to Make Mushroom Lover’s Egg Skillet with Spinach :

(Scroll down for complete recipe including nutritional information.)

  1. Heat 1 T olive oil and then saute brown Cremini mushrooms for about 5 minutes. 
  2. While mushrooms cook, beat eggs.
  3. Measure out 2 cups of grated Mozzarella, or less.
  4. When mushrooms are done, add with green onions and then spinach and cook a couple of minutes.
  5. Add eggs, using a turner to separate veggies so eggs run down.
  6. Add half the cheese and stir into the eggs. 
  7. Then cook with a lid on for 4 minutes, or until eggs are set but still soft.
  8. Top with the rest of the cheese, serve hot and enjoy!

Mushroom Lover's Egg Skillet with Spinach square image of finished dish

Mushroom Lover's Egg Skillet with Spinach square image of finished dish

More Low-Carb Egg Recipes from Kalyn:

Kale and Feta Breakfast Casserole
Keto Egg Muffins with Broccoli, Bacon, and Cheese
Asparagus Frittata with Fresh Mozzarella

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 16 oz. mushrooms, cleaned and sliced (see notes)
  • 1 T + 1 tsp. olive oil (will depend on the pan)
  • 4 green onions, sliced
  • 5 oz. package baby spinach leaves
  • 12 eggs
  • 1 tsp. Spike Seasoning
  • 2 cups grated mozzarella cheese, divided

Instructions

  1. I used a large non-stick skillet that was 12 inches across and about 3 inches deep for this recipe.
  2. Heat 1 T olive oil and then saute brown Cremini mushrooms for about 5 minutes. 
  3. While mushrooms cook, beat eggs until the whites and yolks are well-combined.
  4. Measure out 2 cups of grated Mozzarella (or the amount you prefer.)
  5. When mushrooms are softened and lightly browned, add another tsp. oil with green onions and then spinach and cook a couple of minutes.
  6. Then add eggs, using a turner to separate the veggies so eggs run down to the bottom of the pan.
  7. Add about half the cheese and stir into the eggs. 
  8. Then cook with a lid on for about 4 minutes, or until eggs are set but still soft.
  9. Top with the rest of the cheese, serve hot and enjoy!

Notes

I buy the pre-sliced Cremini mushrooms for this recipe. If you’re slicing your own, don’t make slices too thin.

You can make this on the weekend, cut into eight wedges, and store in the fridge, then reheat for breakfast. (Be careful not to microwave too long or the eggs will turn rubbery.)

Recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 219Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 301mgSodium: 487mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for low-carb and low-glycemic diets, including the original South Beach Diet.

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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