Spinach, Mushroom & Tomato Fry-up

Name: Spinach, Mushroom & Tomato Fry-up
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tsp coconut oil; 5 button mushrooms or 2 portobello mushrooms, sliced; 2 Tbls Virgin Olive Oil; 1/4 red onion, sliced; handful of cherry tomatoes, cut in half; 1/2 tsp grated lemon zest; 1 garlic clove, finely sliced; 1 handful of baby spinach; pinch of ground black pepper; pinch of nutmeg; Drizzle of lemon juice

8 steps

Prep:15minCook:15min

Updated at: Wed, 16 Aug 2023 21:00:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories331.7 kcal (17%)

Total Fat31.8 g (45%)

Carbs8.9 g (3%)

Sugars2.7 g (3%)

Protein4.2 g (8%)

Sodium181.2 mg (9%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 tspcoconut oil

5button mushrooms

sliced

2 TblsVirgin Olive Oil

0.25red onion

1 handfulbaby spinach

ground black pepper

ground nutmeg

lemon juice

Instructions

Step 1

Heat the coconut oil a large frying pan and add the mushrooms.

Step 2

Sauté for 3-4 minutes, until lightly browned and cooked through.

Step 3

Remove onto a plate. In the same frying pan, heat olive oil to medium hot and sauté the sliced onion for 2-3 minutes until slightly translucent. Add the tomatoes, lemon rind and garlic, and season with salt, pepper, and nutmeg.

Step 4

Cook for a further 2-3 minutes and press tomatoes down with a spatula until lightly smashed.

Step 5

Finally, add back the mushrooms and the spinach and stir through.

Step 6

I added spinach in two batches, letting the first batch cook off slightly to make more space for the second batch.

Step 7

Cook until spinach is just wilted (turned wet and reduced in size).

Step 8

Season with a little more salt, if you like, and drizzle with some lemon juice right at the end.