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Turmeric Eggs with Mushrooms, Onions, & Spinach

Active Time: 15 minutes / Cook Time: 10 minutes / Total Time: 20 minutes

Makes 2 servings

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  • 1 tablespoon ghee or coconut oil
  • ½ medium yellow onion, sliced into half moons
  • 5 large baby Portobello mushrooms, sliced
  • 4 eggs
  • 2 pinches sea salt
  • 2 pinches black pepper
  • 2 pinches turmeric
  • 2 small handfuls spinach
  • 2 teaspoons balsamic vinegar, optional


  1. Heat ghee over medium-high heat in a large non-stick skillet (you can use two separate small skillets instead of one large skillet if desired: one for veggies and one for eggs).
  2. Add onions and sauté, 2 minutes.
  3. Add mushrooms and sauté 2 minutes more, stirring once or twice.
  4. Use a spatula to move veggies to one half of the skillet. Gently crack each egg side by side on the other half of the skillet.
  5. Sprinkle eggs evenly with sea salt, pepper, and turmeric. Reduce heat just slightly, cover, and let cook until eggs almost reach your desired doneness, 3-5 minutes.
  6. Add spinach to the top of the veggies, reduce heat to medium-low, cover, and cook until spinach is just wilted, 30-60 seconds.
  7. To serve, transfer two eggs to each of two serving plates, along with half of the veggies. Drizzle veggies with one teaspoon balsamic if desired.