Mushroom Egg Skillet Recipe
This Mushroom Egg Skillet is a simple one-pan breakfast made with sautéed mushrooms, spinach, tomatoes, and eggs cooked until the whites are set and the yolks stay creamy. It comes together quickly and makes a great option for breakfast, brunch, or a light dinner.
Equipment
- Large skillet
- Wooden spoon
- Chef's knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms sliced
- 2 cups fresh spinach
- 1 cup cherry tomatoes halved
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 4 large eggs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and onion, then cook until the mushrooms release their moisture and begin to brown.
- Add the garlic and cook for about 30 seconds until fragrant. Stir in the spinach and cook until it starts to wilt.
- Add the cherry tomatoes, smoked paprika, oregano, salt, and black pepper. Cook for another 2 to 3 minutes until the vegetables are tender and well combined.
- Create small spaces in the vegetable mixture and crack the eggs directly into the skillet. Cover the pan and cook until the egg whites are set and the yolks reach your preferred texture.
- Sprinkle feta cheese and fresh parsley over the top before serving.
- Serve warm directly from the skillet with your favorite side dishes.
