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Big Skillet Breakfast
10 min prep time
30 min cook time
4servings
Recipe by
Roxanne Wyss and Kathy Moore
Photo by
Emily Weeks, Emily Weeks, RDN, LD
How to Make Big Skillet Breakfast
This sauté of fresh vegetables adds flavor and nutrition to breakfast, brunch, or even dinner. Not sure what to do with left over veggies? Substitute leftovers for the vegetables in this recipe and enjoy.
10 min prep time
30 min cook time
4servings
1 wedge
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Step-By-Step Instructions:
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Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 3 minutes. Add the mushrooms and cook, stirring frequently, about 4 minutes.
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Add the mushrooms and cook, stirring frequently, about 4 minutes. Add the tomatoes and cook until the tomatoes lose most of the moisture.
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Add the tomatoes and cook until the tomatoes lose most of the moisture. Add the spinach and cook for about a minute more.
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Add the spinach and cook for about a minute more.
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Whisk together the spicy seasoning, egg whites, eggs, and water. Reduce the heat to medium and add the eggs. Let the eggs cook, without stirring until they begin to cook around the edges.
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Use a spatula and turn the egg mixture and cook until almost set. Remove from the heat; allow to stand for the eggs to complete cooking from the residual heat.
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Sprinkle with feta. Cut into four wedges for serving.
Nutrition facts
4 Servings
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Serving Size
1 wedge
- Amount per serving Calories 140
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Total Fat
8g
- Saturated Fat 2.2g
- Cholesterol 190mg
- Sodium 170mg
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Total Carbohydrate
7g
- Dietary Fiber 2g
- Total Sugars 4g
- Protein 12g
- Potassium 390mg
- Phosphorous 165mg
Ingredients
olive oil
2 tsp
onion(s) (chopped)
1 cup
white (button) mushrooms (sliced)
1 1/2 cup
grape or cherry tomatoes (quartered)
1 cup
spinach (fresh, coarsely chopped)
2 cup
seasoning (salt-free, extra-spicy)
1/2 tsp
egg whites
3 large
eggs
4 large
water
1 tbsp
feta cheese (lower-fat)
2 tbsp
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