The weekday mornings are busy around here with everyone getting ready to go to work. Breakfast for everyone is at all different times but pretty much starts and ends within an hour. We're all about having protein and I'm all about vegetables so typically I combine the two. As I drink my first cup of coffee I sautee mushrooms and spinach and set them aside. As everyone trickles into the kitchen I cook up some eggs and breakfast is served. If you're not up to doing this on a Tuesday, weekends are always a great place to start.
Ingredients for Eggs My Way:
4 -6 large mushrooms, caps sliced and stems discarded
1-2 handfuls baby spinach
1/2 small yellow onion, halved and sliced
Time-Saving Tips: The mushrooms and onions can be sliced the night before so they're ready in the morning.
Let's see what we need.
We're ready to cook.
Pour 2 tablespoons of oil in a nonstick pan; once heated add the mushrooms and onions and season with salt and pepper. Cook for a couple of minutes over medium-high heat until the onions are just tender. Add the spinach and if the pan is dry a drizzle of oil. Saute just until spinach wilt; set aside.
Crack the eggs into a cup or a small bowl. Coat a nonstick pan with cooking spray. Heat the pan to medium heat and gently cook until the egg whites start to cook and are firm enough to flip. Once flipped cooked until desired doneness.
It's ready! I always serve the eggs on top of the mushrooms and spinach. The vegetables catch all of the yoke and become silky and delicious. Add some fruit and tomatoes and it's a perfect breakfast.