Big Skillet Breakfast
A hearty and versatile skillet breakfast featuring vibrant vegetables, protein-rich eggs, and creamy feta, perfect for family brunches or busy mornings.
Ingredients
Vegetables
- 2 tsp olive oil For sautéing
- 1 cup chopped white (button) mushrooms
- 1.5 cups sliced grape or cherry tomatoes
- 1 cup quartered spinach
- 2 cups fresh, coarsely chopped seasoning (assorted)
- 0.5 tsp salt-free extra-spicy seasoning
Eggs
- 3 large egg whites
- 4 large eggs
- 1 tbsp water To whisk with eggs
- 1 tbsp feta cheese For topping
- 2 tbsp lower-fat cheese For topping
Instructions
Preparation
- 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.
- Incorporate the mushrooms, cooking for another 4 minutes while stirring often.
- Mix in the tomatoes and continue cooking until they lose most of their moisture.
- Toss in the spinach, cooking for about a minute more until it wilts.
Cooking
- In a separate bowl, whisk together the egg whites, eggs, water, and the extra-spicy seasoning.
- Reduce heat to medium and pour the egg mixture into the skillet. Let it cook without stirring until edges start to set.
- Use a spatula to gently turn the mixture and cook until almost set.
- Remove from heat and let the residual heat finish cooking the eggs.
- Finally, sprinkle with feta cheese and cut into four wedges for serving.
Notes
If storing leftovers, cool the Big Skillet Breakfast and store it in an airtight container in the refrigerator for up to three days. To reheat, warm either in the microwave or on the stovetop.