Big Skillet Breakfast

Big Skillet Breakfast
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, Emily Weeks, RDN, LD.
Summary
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.
  • Prep time
    30 min
  • Servings
    4 Servings
  • Serving size
    1 wedge
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 wedge
  • Amount per serving Calories 140

  • Total Fat 8g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 190mg
  • Sodium 170mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 12g
  • Potassium 390mg
  • Phosphorus 170mg

Choices/Exchanges: 2 Nonstarchy vegetable, 1 Lean protein, 1 Fat

Ingredients

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
  • eggs (whites)
    3 large
  • eggs
    4 large
  • water
    1 tbsp
  • feta cheese (lower-fat)
    2 tbsp
Directions

Directions

  1. 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. Add the tomatoes and cook until the tomatoes lose most of the moisture. Add the spinach and cook for about a minute more.

  2. 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. Then 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. Sprinkle with feta. Cut into four wedges for serving.

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