Sautéed Spinach and Mushroom Eggs with Lemon Zest
A nutrient-dense breakfast that stabilizes energy without blood sugar spikes. This American-inspired Whole30 recipe, ready in about 18 minutes, pairs eggs, cremini mushrooms, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 8 oz cremini mushrooms
- 3 cups spinach
- 1 tbsp avocado oil
- 1/2 lemon
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Slice 8 oz cremini mushrooms into 1/4-inch slices and wash 3 cups spinach.
- Step 2: Heat 1 tbsp avocado oil in a nonstick skillet over medium heat for 2 minutes.
- Step 3: Add mushrooms and cook 5 minutes until golden brown and tender, stirring occasionally.
- Step 4: Add spinach to skillet and cook 2 minutes until wilted, then remove from heat.
- Step 5: Whisk 4 large eggs with 1/4 tsp salt and 1/8 tsp black pepper in a bowl.
- Step 6: Return skillet to medium heat, pour in eggs, and cook 3 minutes until set but still moist.
- Step 7: Stir 1/2 lemon's zest into eggs, fold in mushroom-spinach mixture, and serve immediately.
