The Mushroom, Spinach, and Egg Breakfast Skillet is a flavorful symphony. Earthy mushrooms, delicate spinach, and beautifully cooked eggs form perfect harmony.
In a skillet over medium heat, warm the olive oil.
Add the sliced mushrooms and cook for 3–4 minutes, or until they start to brown.
Add the minced garlic and simmer, stirring, for one to two more minutes, or until fragrant.
Cook the chopped spinach in the skillet for about two minutes, or until it wilts.
In the spinach-mushroom mixture, make four wells and crack an egg into each.
To taste, add salt and pepper for seasoning.
Cook the skillet with a lid on for four to six minutes, or until the yolks are still runny but the whites are set. To get the desired level of doneness for your eggs, adjust the cooking time.
In the final minute of cooking, if desired, sprinkle shredded cheese on top.
If desired, garnish with chopped herbs and diced tomatoes.
Serve the hot breakfast skillet immediately out of the pan.
