A delicious breakfast or brunch dish – Eggs, Spinach and Mushrooms Skillet. All done on the stove top. Naturally nutritious, low-carb and gluten-free!
If you are a follower of this blog or our Facebook page you would notice that I love to have eggs, spinach and mushrooms for breakfast. I have a few recipes that feature all these three ingredients together in one dish. I think they all work together well that’s why. The texture and flavors of each of these lovely and nutritious ingredients all combine to produce a delicious breakfast dish. However, when you have the same recipe all over again you get tired of it no matter how great it is. That’s why I make a rotation for these ingredients. I don’t cook them together in the same recipe all the time. I try to make variations whenever possible. Here’s another lovely recipe using this three ingredients which this time does not involve the oven but just a skillet on the stove top. Easy and pretty to.
Now, depending on how big your skillet and the number of people you want to serve this – you can make up to 5 eggs/5 servings in one go. Since we are only a family of 4, more often than not, we use 4 eggs for 4 servings though occasionally if it’s just me and hubby eating, we cut it down to 3 eggs.
While Spinach is my favorite greens to use – feel free to use Kale or Swiss Chard if you like.
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