Spinach & Mushroom Breakfast Toast

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Spinach & Mushroom Breakfast Toast
Prep Time
5 min
Cook Time
25 min
1 serving
Recipe by: Eggland's Best. Photography by: Jordan from smilesandwich.com

Low-fat & packed with protein and flavors!


  • 3/4 cup Spinach, sautéed
  • 1/4 cup Mushrooms, sauteed
  • 4 tablespoons olive oil
  • 1 Eggland's Best Egg (large)
  • 1 Sliced Tomato
  • Pinch of Salt & Pepper


Serving Size
1 serving
6 g
  Saturated Fat
1 g
175 mg
447 mh
25 g
Dietary Fiber
7 g
14 g

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add spinach and cover. Allow to cook for 10 minutes stirring occasionally. 

In another skillet over medium heat, add the remaining tablespoons of olive oil. 

Heat and add 1/4 cup of mushrooms, stirring occasionally. The mushrooms should turn a dark reddish brown when ready; about 10 minutes. 

In a bowl, crack egg and whisk.

Heat a small nonstick pan or skillet over medium-high heat until hot.

Pour in egg which should set immediately at edges.

Push portions from edges toward the center with a spatula so that uncooked eggs can reach the pan’s surface.

Continue cooking and moving cooked portions as needed.

When top surface  has no visible liquid egg, fold omelet in half with spatula.

Turn off heat and set aside. 

Toast 1 slice of bread and put on plate. 

Top with sauteed spinach, mushrooms, omelet, and sliced tomatoes. 

Garnish with a pinch of salt and pepper and enjoy! 

Filed Under: Breakfast and Brunch, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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