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!
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.
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.
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.
- 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
- 1/2 red or brown onion, sliced
- Handful of cherry tomatoes, cut in halves
- 1/2 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
- 1/2 teaspoon sea salt
- Pinch of ground black pepper
- Pinch of nutmeg (optional, but nice)
- Drizzle of lemon juice, right at the end
- 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.
- 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.
- 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.
- Serve with eggs or your choice of protein such as sausage, steak, chicken or fish.