Leftover Veggie & Egg Skillet

Mushroom, Spinach, Tomato Egg Skillet

If you have leftover veggies in your fridge that are about to go bad, this is your go-to dish. You can replace any of these veggies with any of your veggies – zucchini, squash, peppers, onions, asparagus, carrots, and on and on. Eggs go deliciously well with any combination.

Leftover Veggie & Egg Skillet

Makes: 4 servings
Time to prepare: 15 minutes


  • 1 tbsp coconut oil
  • 1 pack sliced mushrooms
  • 1/2 cup sliced onion
  • A douse of red wine
  • 1 chopped tomato
  • 2 cups spinach
  • Salt/pepper/garlic to season
  • 4 eggs


  1. Preheat oven to 350.
  2. In a skillet over medium heat, add coconut oil, mushrooms and sliced onion. Heat until onions are golden brown.
  3. Douse with a splash of red wine for flavor.
  4. Add tomato, spinach and season with salt, pepper and garlic.
  5. Once cooked, remove from heat and crack eggs on top of the veggies. Immediately bake in the oven for 10 minutes.
  6. Eat with toast to catch all the runny egg yolk!

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