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

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.

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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Mushroom & Spinach Fry Up With Cherry Tomatoes With Eggs

Spinach Mushroom & Tomato Fry Up

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 2 1x
  • Category: Breakfast, Side
  • Method: Fried
  • Cuisine: European

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!


Ingredients

Scale
  • 1 teaspoon butter or ghee (omit if can’t tolerate dairy and add a little more oil)
  • 2 tablespoons olive oil
  • 56 button mushrooms, sliced
  • 1/2 red or brown onion, sliced
  • Handful of cherry tomatoes, cut in halves
  • 1/2 teaspoon of diced lemon rind or grated lemon zest
  • 1 garlic clove, finely diced
  • 3 large handfuls of baby spinach leaves or torn English spinach leaves
  • 1/2 teaspoon sea salt
  • Pinch of ground black pepper
  • Pinch of nutmeg (optional, but nice)
  • Drizzle of lemon juice, right at the end

Instructions

  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.

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. Here at Cooked & Loved you will find simple, delicious recipes worth sharing. From new dishes to old-time favourites with a twist, this is the food I cook and love. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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Comments

21 Comments
  1. Terrific. I made this with 1 tsp total of avocado oil to cut down on the fats and didn’t use any additional salt…added italian sausage which is ,already, very high and fat and salt.

    I think this dish would be equally delicious over a sprouted grain pasta.

  2. Um, quite bland, apart from the pepper I added and the spinach is too, but I’m sure if I changed the recipe, it would be fab!!! 🤣

  3. I made this With what happened to be the ingredients-which happened to be in my fridge and served over rigatoni pasta-very nice! Love the nutmeg/lemon-ish pairing!

    1. Oooh what a great idea to serve it over pasta! I always just make it for breakfast but yes, it’s a great little veggie topping for pasta or rice as well.

  4. I made this for breakfast this morning and it was absolutely delicious, and kept me full for hours, highly recommended

  5. None of the kids are, but adults enjoyed a side of it. Without lemon juice the lemon was a little strong for my husband. Thanks for a veggie-packed addition to the morning. May put leftovers on ciabatta and toast it.

  6. This is a wonderful recipe! I’ve been trying to incorporate more leafy greens, but really, spinach is not my favorite. This definitely changed my mind. I loved the flavor of the lemon rind (I chopped mine). Thank you for this recipe!

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