Home Healthy Spinach Mushroom & Tomato Fry Up (Paleo, GF, Whole30)

Spinach Mushroom & Tomato Fry Up (Paleo, GF, Whole30)

by Chris Carlton

Quick, easy and nutritious, this mushroom, spinach and tomato fry up is perfect with eggs for breakfast, or as a side with your favourite choice of protein. Paleo, gluten-free & Whole30!


Want to get a hit of vitamins and nutrients in one go? This quick and easy mushroom and spinach fry up is a total winner.  

I made this dish over a burning fire at one of the camping spots when we travelled through Europe in a van. I served it as a side with fried eggs, but you can easily make it as part of your lunch or dinner meal.

This is a great dish if you’re doing my paleo reset program or something like Whole30.

 

Nutrition Notes

This meal is a delicious way to eat spinach,  which is full of vitamin K (one cup of cooked spinach yields more than 150% of your daily intake requirement!), vitamins A & C, manganese and plenty of flavonoids and carotenoids – all which help to protect your body against disease and cancer. Plus, you get all the goodness of onions, tomatoes, mushrooms and garlic, plus some healthy fats, which you need to absorb all those vitamins.

How To Make Mushroom Spinach Fry Up

Mushroom & Spinach Fry Up With Cherry Tomatoes

You can use the regular white button, Swiss brown, cremini or Portobello mushrooms. If you can’t do butter or ghee, simply use a little extra olive oil or coconut oil instead.

For spinach, you can use baby leaves or torn English spinach or Swiss chard, as long as it’s green and leafy.

See also  How to Grill Corn (Three Ways!)
Diced Cherry Tomatoes For Breakfast Fry Up
Mushroom & Spinach Fry Up With Cherry Tomatoes With Eggs

You might also like my thyme & garlic mushrooms recipe or these balsamic lamb stuffed mushrooms.

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Description

Quick, easy and nutritious, this mushroom, spinach and tomato fry up is perfect with eggs for breakfast, or as a side with your favourite choice of protein. Paleo, gluten-free & Whole30!



  1. Heat butter or ghee and olive oil in a large frying pan over medium-high heat and add the mushrooms and onions. Sauté for 5-6 minutes, until lightly browned and cooked through.
  2. Add the tomatoes, lemon rind and garlic, and season with salt, pepper and nutmeg. Cook for a further 2 minutes and press tomatoes down with a spatula until lightly smashed.
  3. Finally, add the spinach and stir through. Cook until the spinach is just wilted (turned wet and reduced in size). Season with a little more salt, if you like, and drizzle with some lemon juice right at the end.
  4. Serve with eggs or your choice of protein such as sausage, steak, chicken or fish.


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