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5 from 3 votes
SkinnyMS

Fried Eggs with Mushrooms & Brussels Sprouts

Skip boring and go straight for intriguing with this yummy and unique breakfast dish.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Diabetic-Friendly, Keto, Vegetarian
Servings: 4 people
Calories: 189kcal
Author: SkinnyMs.

Ingredients

  • 4 eggs large
  • 4 cups brussels sprouts halved
  • 2 tablespoons olive oil
  • 1 pint baby bella mushrooms smaller ones halved and larger ones quartered
  • 1/2 cup onions chopped
  • 1 garlic clove minced
  • 3 tablespoons vegetable stock or water
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup walnuts toasted and coarsely chopped
  • 1 thyme sprig for garnish (optional)
  • 1/4 cup parmesan cheese grated

Instructions

  • In a sauté pan over medium heat, add olive oil, onions, and brussels sprouts and cook for 5 minutes. Add mushrooms, salt, and pepper. Cook for 12 more minutes, stirring frequently. Add the minced garlic, cook for 30 seconds longer. Add the stock. Cook for 3 minutes or until the stock has evaporated.
  • Form 4 spaces between the vegetables. Add eggs to each space. Reduce heat to low and cook for 5 to 8 minutes or until the eggs are cooked through.
  • Meanwhile, toast the walnuts in a dry skillet over medium heat on another burner for 3 to 5 minutes. Stir frequently, until golden and fragrant. Remove from pan and allow to cool. Once cool enough to handle then coarsely chop.
  • Remove from heat. Sprinkle on walnuts and parmesan. Garnish with thyme, if desired.
  • Enjoy!

Nutrition

Calories: 189kcal | Carbohydrates: 10g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 241mg | Fiber: 4g | Sugar: 3g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6