Spinach-Mushroom Egg Skillet with Fresh Thyme
Nutritional Information
17 mins
1 servings
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6g Carbs
1g Sugar
Quick keto breakfast skillet of eggs, sautéed mushrooms and spinach. All whole foods; eggs provide satisfying fats and protein.
This recipe is originally for 1 servings. How many are you cooking for today?
Ingredients
- 3 eachs large eggs
- 1 cup baby spinach, packed
- 1 cup cremini mushrooms, sliced
- 1 clove garlic, minced
- 1 pinch sea salt
- 1 pinch black pepper
- 1 teaspoon fresh thyme leaves
Instructions
1
Heat a nonstick or well-seasoned skillet over medium. Add sliced mushrooms and a splash of water; sauté 4–5 minutes until they release moisture and brown.
2
Add garlic and spinach, cook until wilted. Season with salt, pepper and thyme.
3
Crack eggs over the vegetables, reduce heat to medium-low, cover and cook 5–7 minutes until whites set and yolks reach desired doneness.
4
Serve hot straight from the skillet.
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