Spinach Mushroom & Tomato Fry Up (Paleo, GF, Whole30)

My new Paleo Breakfast Cookbook is out with 85+ nutritious recipes to start the day!

Quick, easy and nutritious, this mushroom, spinach and tomato fry up is perfect with eggs for breakfast, or as a side with your favourite choice of protein. Paleo, gluten-free & 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 my paleo reset program 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 need to absorb all those vitamins.

 

Mushroom & Spinach Fry Up With Cherry Tomatoes

You can use the 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

Mushroom & Spinach Fry Up With Cherry Tomatoes With Eggs

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

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Mushroom & Spinach Fry Up With Cherry Tomatoes With Eggs

Spinach Mushroom & Tomato Fry Up

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 2 1x
  • Category: Breakfast, Side
  • Method: Fried
  • Cuisine: European

Description

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


Scale

Ingredients

  • 1 teaspoon butter or ghee (omit if can’t tolerate dairy and add a little more oil)
  • 2 tablespoons olive oil
  • 56 button mushrooms, sliced
  • 1/2 red or brown onion, sliced
  • Handful of cherry tomatoes, cut in halves
  • 1/2 teaspoon 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

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.

BY IRENA MACRI

About me: I share nutritious recipes focusing on vegetables, paleo and gluten-free diets. I create cookbooks and meal plans to help you get healthier and lose weight. I’m currently finishing an advanced diploma in Nutrition & Weight Management. More about me here.

PS. Some posts contain affiliate links. I may receive a small commission (at no extra cost to you!) for purchases made through these links. This income helps to cover the operational costs of the blog. Thank you xo

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Comments

13 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.

  2. Um, quite bland, apart from the pepper I added and the spinach is too, but I’m sure if I changed the recipe, it would be fab!!! 🤣

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