Sweet Potato Egg Skillet with Spinach and Mushrooms
Whether you're looking for a healthy wholesome brunch or a quick and nutritious dinner, this Sweet Potato and Egg Skillet with Spinach and Mushrooms is the answer! It's vegetarian, gluten-free and dairy-free and packed with fibre from a medley of colorful vegetables.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
- 2 tsp olive oil
- 1/2 medium onion diced
- 2 garlic cloves minced
- 1 large sweet potato chopped into 1/2" cubes
- 1 tsp dried thyme
- 1 cup mushrooms sliced
- 1 cup tomatoes chopped into 1/2" pieces
- 2 cups baby spinach
- 6 eggs
- Salt and pepper to taste
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute until the onions start to caramelize. Add the sweet potato and thyme. Cover and cook for about 8 minutes or until the potatoes are soft.
Remove the lid and add the mushrooms, tomatoes and spinach. Once the liquid from the vegetables has evaporated, make 6 indentations in your veggies and crack an egg into each one.
Cook uncovered for about 6 minutes or until the eggs are set. Sprinkle with salt and pepper to taste. Serve and enjoy!