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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


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!


  • 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


  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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