3x15BreakfastBoil12 min
Eggs with Mushrooms and Spinach
A filling breakfast of eggs, mushrooms, and spinach cooked in water in a covered pan.
3 main products
Eggs - 2 pcsMushrooms - 120 gSpinach - 50 g
Allowed extras
Salt, Black pepper, Water
188 kcalP: 17F: 11C: 5
Cooking
- 1Prepare the ingredients: rinse the mushrooms and slice them thinly, rinse the spinach, and crack the eggs into a separate bowl.
- 2Place a pan over medium heat and add 50 ml of water. Add the mushrooms and cook for 3–4 minutes with the lid on, until they soften.
- 3Add the spinach and stir. Cook for 1 more minute until the leaves shrink.
- 4Make 2 small wells in the vegetables and carefully crack the eggs into them. Season with salt and black pepper.
- 5Cover with a lid and cook for 4–5 minutes, until the egg whites are fully set. Serve immediately.
Menu type
Moderate calorie