Potato and Spinach Eggs

Kaizen Wellness Recipe

A warm, savoury breakfast skillet with potato, spinach, mushrooms, onions, and perfectly cooked eggs.

Recipe At A Glance

Best For

Breakfast, brunch, filling meals

Meal Style

Savoury breakfast skillet

Flexible

Adjust quantities to your meal plan

A simple savoury breakfast made with soft potato cubes, sautéed vegetables, spinach, and eggs cooked directly into the veggie base.

*Follow your meal plan for the specific quantities that align with your strategy. Use the recipe as a guideline only.

(You may use any spice you prefer from the recommended spice list. Season to taste.)

Chop the potato into small cubes. Microwave the potatoes in water so they become slightly softer.
Chop the mushrooms and onions.
In a pan over medium heat, add the coconut oil and sauté the mushrooms and onions.
When the onions are browned, add the potato and cover with a lid to ensure thorough cooking.
Once the potatoes are cooked through, add the spinach and stir until slightly wilted.
Make wells in the vegetables and drop in the eggs. Season to taste and cover.
When the eggs have cooked to your liking, remove from heat and serve.

Microwaving the potatoes first shortens cooking time and helps them soften evenly.
Cut the potatoes into small cubes so they cook faster and crisp slightly in the pan.
Covering the pan helps the potatoes cook through and allows the eggs to set gently.
Add extra spinach or mushrooms if you want more volume and vegetables.
Season the potatoes well, as they carry most of the savoury flavour in this meal.

Cook, cover, and enjoy this hearty Potato and Spinach Eggs breakfast as a warm, satisfying start to the day.