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Spinach Mushroom & Cherry Tomato Fry Up

Yum

Quick, easy and nutritious, this mushroom and spinach fry up is perfect with eggs for breakfast, or as a side with with your favourite choice of protein. Paleo & Whole30!


Mushroom & Spinach Fry Up With Cherry Tomatoes (Paleo, Whole30)

Want to get a hit of vitamins and nutrients in one go? This quick and easy mushroom and spinach fry up is a total winner.  I made this dish over a burning fire at one of the camping spots when we travelled through Europe in a van. I served it as a side with fried eggs, but you can easily make it as part of your lunch or dinner meal. This is a great dish if you’re doing one of my paleo reset plans or something like Whole30.

Mushroom & Spinach Fry Up With Cherry Tomatoes With Eggs

This meal is  a delicious way to eat spinach,  which is full of vitamin K (one cup of cooked spinach yields more than 150% of your daily intake requirement!), vitamins A & C, manganese and plenty of flavonoids and carotenoids – all which help to protect your body against disease and cancer. Plus, you get all the goodness of onions, tomatoes, mushrooms and garlic, plus some healthy fats, which you you need to absorb all those vitamins.

Mushroom & Spinach Fry Up With Cherry Tomatoes

You can use regular white button, Swiss brown, cremini or Portobello mushrooms. If you can’t do butter or ghee, simply use a little extra olive oil or coconut oil instead. For spinach, you can use baby leaves or torn English spinach or Swiss chard, as long as it’s green and leafy.

Diced Cherry Tomatoes For Breakfast Fry Up

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You might also like my thyme & garlic mushrooms recipe or these balsamic lamb stuffed mushrooms.

4.5 from 2 reviews
Spinach Mushroom & Cherry Tomato Fry Up
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Side
Serves: 2
Ingredients
  • 1 teaspoon butter or ghee (omit if can't tolerate dairy and add a little more oil)
  • 2 tablespoons olive oil
  • 5-6 button mushrooms, sliced
  • ½ red or brown onion, sliced
  • Handful of cherry tomatoes, cut in halves
  • ½ teaspoons of diced lemon rind or grated lemon zest
  • 1 garlic clove, finely diced
  • 3 large handfuls of baby spinach leaves or torn English spinach leaves
  • ½ teaspoon sea salt
  • Pinch of ground black pepper
  • Pinch of nutmeg (optional, but nice)
  • Drizzle of lemon juice, right at the end
Instructions
  1. 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.
  2. Add the tomatoes, lemon rind and garlic, and season with salt, pepper and nutmeg. Cook for a further 2 minutes and press tomatoes down with a spatula until lightly smashed.
  3. 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.
  4. Serve with eggs or your choice of protein such as sausage, steak, chicken or fish.

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Mushroom & Spinach Fry Up With Cherry Tomatoes (Serve With or Without Eggs) | Paleo, Whole30, Gluten-Free, Low-Carb | #paleo #whole30 #breakfast #paleobreakfast #mushrooms #spinach #fryup

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8 Comments
  1. Terrific. I made this with 1 tsp total of avocado oil to cut down on the fats and didn’t use any additional salt…added italian sausage which is ,already, very high and fat and salt.

    I think this dish would be equally delicious over a sprouted grain pasta.

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