Big Skillet Breakfast
April 2, 2025
How to Make Big Skillet Breakfast
10 min prep time
30 min cook time
4servings
1 wedge
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
-
Serving Size
1 wedge
-
Amount per serving
Calories
140
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
2.2g
11% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
190mg
63% -
Sodium
170mg
7% -
Total Carbohydrate
7g
3%-
Dietary Fiber
2g
7% -
Total Sugars
4g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
12g
-
Potassium
390mg
8%