Mushroom and Herb Egg and Vegetable Breakfast Skillet
A quick and easy skillet breakfast featuring eggs cooked with sautéed mushrooms, bell peppers, spinach, and fresh herbs. This hearty American-style breakfast is flavorful, nutritious, and perfect for a satisfying morning meal.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Cooking
- Seasoning
- Herbs
- Seasoning
Let’s make it
Cooking
Heat olive oil in a large skillet over medium heat until shimmering.
Cooking
Add diced onion and bell pepper to the skillet. Sauté until the onion becomes translucent, about 4-5 minutes.
Cooking
Add sliced mushrooms and minced garlic to the skillet. Cook, stirring occasionally, until mushrooms release their moisture and begin to brown, about 6-7 minutes.
Cooking
Stir in the fresh baby spinach and cook until just wilted, about 2 minutes. Season the vegetable mixture with salt and black pepper to taste.
Main Assembly
Crack the eggs evenly over the vegetable mixture in the skillet. Reduce heat to low, cover the skillet, and cook until the eggs are set to your desired doneness, about 5-7 minutes for firm whites and runny yolks.
Garnishing
Sprinkle chopped fresh parsley and chives over the cooked eggs and vegetables. Adjust salt and pepper if needed.
Finishing
Remove skillet from heat and let it rest for 1-2 minutes before serving. Serve warm directly from the skillet.
Tips & notes
Use fresh herbs for best flavor and add other vegetables you have on hand such as cherry tomatoes or zucchini. Covering the skillet is essential to cook the eggs evenly without drying out.
Saving it for later
Refrigerate leftover skillet in an airtight container within 2 hours of cooking. Consume within 3 days for best quality.
Reheating
Gently reheat leftovers in a skillet over medium-low heat until warmed through, adding a splash of water or oil to prevent sticking. Avoid microwaving to preserve texture.
