Looking for a quick, easy, and nutritious meal option? This delicious mushroom, spinach, and tomato fry up is versatile – enjoy it with eggs for breakfast or as a side dish with your favorite protein. It’s Paleo, gluten-free, and Whole30 approved!
If you’re in need of a boost of vitamins and nutrients, this mushroom and spinach fry up is a fantastic choice. I first made this dish while camping in Europe and served it alongside fried eggs, but it can easily be incorporated into any meal of the day.
This recipe is perfect for those following a Paleo reset program or something like Whole30.
Nutrition Notes
This meal is packed with nutrients from spinach, which is rich in vitamin K, vitamins A & C, manganese, and various flavonoids and carotenoids that can help protect your body from diseases and cancer. Additionally, the onions, tomatoes, mushrooms, and garlic provide essential nutrients and healthy fats to help your body absorb these vitamins.
How To Make Mushroom Spinach Fry Up
You can use a variety of mushrooms for this dish, such as white button, Swiss brown, cremini, or Portobello. If you can’t use butter or ghee, simply substitute with a bit more olive oil or coconut oil.
For the spinach, baby leaves or torn English spinach or Swiss chard can be used, as long as they are green and leafy.
If you enjoy this recipe, you may also like my thyme & garlic mushrooms or balsamic lamb stuffed mushrooms.
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Looking for a quick, easy, and nutritious meal option? This mushroom, spinach, and tomato fry up is versatile – enjoy it with eggs for breakfast or as a side dish with your favorite protein. It’s Paleo, gluten-free, and Whole30 approved!
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Heat butter or ghee and olive oil in a large frying pan over medium-high heat and add the mushrooms and onions. Sauté for 5-6 minutes, until lightly browned and cooked through.
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Add the tomatoes, lemon rind, and garlic, and season with salt, pepper, and nutmeg. Cook for a further 2 minutes and press the tomatoes down with a spatula until lightly smashed.
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Finally, add the spinach and stir through. Cook until the spinach is just wilted (turned wet and reduced in size). Season with a little more salt if you like, and drizzle with some lemon juice right at the end.
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Serve with eggs or your choice of protein such as sausage, steak, chicken, or fish.
Calories: 183kcal | Carbohydrates: 8g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 641mg | Potassium: 538mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4465IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 2mg