Breakfast Skillet Spinach and Eggs
This meal combines so many of the things I love. Eggs, tomatoes, mushrooms, and spinach…..with a little kick of cracked red pepper. I remember the first time my mom tried to get me to eat spinach. That was back in the days when pop-eye was eating the mushy stuff straight out of the can. Sure it made him big and strong and full of courage, but thanks, no thanks. That show was amazing but it didn’t do much for my mom’s mission to get me to eat healthier. Turn the page a few decades and now, all of the sudden, I am on the spinach train. My mom is delighted, and so am I.
The best part about this breakfast skillet meal is that generally speaking, it is a fridge/cupboard cleaner. Outside of what this particular recipe calls for, you could add so many other veggies and still have an amazing breakfast. Fried potatoes would be a nice touch, along with peppers, and onions. Or if you aren’t a mushroom fan (gasp), you could skip that part. The flavors blend wonderfully this way so I suggest you give it a go.
Tips Tricks and Variations
- I used parmesan cheese for the topping, you could easily change that to a shredded cheese like mozzarella or even cheddar. If you like your meals a little cheesy, just increase that amount when you make it.
- Frozen spinach will also work, just make sure it is thawed and drained otherwise this skillet spinach and eggs recipe gets a little runny