Mushroom & Spinach Breakfast Skillet
Mushrooms browned hard in olive oil until they squeak, then wilted through spinach and garlic. A hot, savoury breakfast with no egg, no dairy and no bread.
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- Prep
- 5 min
- Cook
- 10 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
- Mushrooms200 g
- Spinach120 g
- Hemp seeds25 g
- Olive oil15 g
- Garlic2 cloves · 6 g
- Lemon juice8 g
Method
- 1
Heat the olive oil in a wide pan over a high heat.
- 2
Add the mushrooms in one layer and leave them alone for three minutes, so they brown rather than steam.
- 3
Stir once, add the garlic, and cook for another two minutes.
- 4
Drop in the spinach a handful at a time and toss until it has just wilted.
- 5
Take the pan off the heat, stir the hemp seeds through, and finish with the lemon juice, salt and pepper.