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+ servings
Servings: 4


Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Spinach mushroom quinoa breakfast bowl
5 from 2 votes
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  • 1 tbsp vegetable oil
  • 12 oz sliced mushrooms
  • 2 cups baby spinach — , packed
  • salt and black pepper to taste
  • 4 large eggs
  • 2 cups cooked quinoa
  • balsamic vinegar glaze — (reduced balsamic vinegar, you can make it by heating 1 cup balsamic vinegar in a saucepan over medium heat and letting it reduce in half and thicken)


  1. Heat oil in a large skillet over medium-high heat. Add mushrooms. Season with salt and black pepper. Cook fro 5-7 minutes, until most of the liquid has evaporated, then add spinach.
  2. Cook spinach and mushrooms for 2 more minutes, stirring occasionally.
  3. In the skillet, divide spinach mushroom mixture into 4 equal parts. Using a spoon make 4 rounds in each end of the skillet. Add an egg in the middle of each circle. Season the egg with salt and pepper. Cook for 2-3 minutes, until the egg is cooked. I suggest that you cover the skillet with a lid, to ensure that the egg cooks quickly and properly.
  4. Remove each "nest" from the pan and transfer to a plate. Serve with cooked quinoa on the side. Drizzle with balsamic glaze.
Course: Breakfast
Cuisine: bulgarian

Nutrition Information

Calories: 225, Fat: 9g, Saturated Fat: 4g, Cholesterol: 163mg, Sodium: 85mg, Potassium: 573mg, Carbohydrates: 23g, Fiber: 3g, Sugar: 2g, Protein: 12g, Vitamin A: 1645%, Vitamin C: 6%, Calcium: 58%, Iron: 3%