10 min510 kcal2 portions

Smoky Mushroom, Feta and Egg Breakfast Skillet

Name: Smoky Mushroom, Feta and Egg Breakfast Skillet
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 200 g cremini mushrooms; 150 g cherry tomatoes; 1 clove garlic; 0.5 teaspoon smoked paprika; 0.25 teaspoon ground cumin; 0.25 teaspoon fine salt; 0.125 teaspoon black pepper; 4 piece eggs; 60 g feta cheese; 4 slice sourdough bread; 0.5 piece lemon; 2 tablespoon fresh parsley

#savory breakfast#pea-free#10-minute meal#mushrooms#eggs

This quick skillet breakfast layers garlicky mushrooms and blistered tomatoes with smoky spices, tender eggs, salty feta, and crisp sourdough. A squeeze of lemon and fresh parsley brighten the rich, savory flavors. It is strictly pea-free; check packaged bread, spice blends, and cheese labels for hidden pea protein, pea flour, or pea fiber.

Ingredients

Skillet breakfast

1 tablespoon olive oil200 g cremini mushrooms150 g cherry tomatoes1 clove garlic0.5 teaspoon smoked paprika0.25 teaspoon ground cumin0.25 teaspoon fine salt0.125 teaspoon black pepper4 piece eggs60 g feta cheese4 slice sourdough bread0.5 piece lemon2 tablespoon fresh parsley

Procedure

Slice the mushrooms and halve the tomatoes. Mince the garlic, crumble the feta, chop the parsley, and toast the sourdough while the skillet cooks. Before using packaged bread, feta, or spice blends, check the label for pea protein, pea flour, pea fiber, or other hidden pea derivatives.
Heat the olive oil in a large nonstick skillet over medium-high heat for about 30 seconds. Add the mushrooms and cook for 2 minutes, stirring occasionally, until browned at the edges.
Add the tomatoes, garlic, smoked paprika, cumin, salt, and black pepper. Cook for 1 minute, stirring, until the garlic is fragrant and the tomatoes begin to soften.
Make four small wells in the mushroom mixture and crack an egg into each. Reduce the heat to medium-low, cover the skillet, and cook for 3 to 4 minutes, until the whites are set and the yolks remain slightly runny. Cook 1 minute longer for firm yolks.
Scatter the feta and parsley over the skillet, then squeeze the lemon half over everything. Serve immediately with the toasted sourdough, spooning the mushrooms and eggs over the bread.

Nutritional values

Calories

510 kcal

Proteins

25 g

Carbohydrates

43 g

Fats

28 g

Saturated fats

8 g

Fiber

6 g

Sugar

8 g

Cholesterol

390 mg

Sodium

980 mg

Portions