Make these Italian Skillet eggs with mushrooms, spinach and mozzarella cheese for a late night dinner for two. It’s a low carb recipe that is sure to please

This Italian recipe of eggs poached in a blend of Italian red sauce (spaghetti sauce) with mushrooms and spinach in one skillet makes a quick and easy late night dinner for two.

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Topped with Mozzarella cheese and ribbons of fresh basil and these Italian Skillet Eggs are ready to eat. One quick dinner made in one skillet for two. And served with a side fruit and these Italian skillet eggs make a lite and healthy choice.
How to Make Italian Skillet Eggs:
We have always enjoyed breakfast for dinner and this recipe is very different from a breakfast we would normally prepare. These Italian Skillet Eggs are a romantic dinner for two and are ready in a jiffy and if served with fruit, it qualifies for low carb/calorie dinner.
Ingredients:
- 2 Tbsp butter
- 1 cup brown baby portobello mushrooms, sliced
- 6 ounces of fresh baby spinach
- 1 1/2 cups of chunky pasta sauce
- 6 eggs
- 1/4 cup Mozzarella Cheese, grated
- 1 Tbsp fresh basil leaves, cut into ribbons
- Freshly ground black pepper
Instructions
- Melt 2 Tablespoons of butter in a large skillet over medium-high heat and cook the mushrooms, stirring occasionally, until golden, about 5 minutes.
- Stir in spinach, cook until wilted, about 1 minute.
- Stir in pasta sauce, heat thoroughly.
- Add eggs one at a time, evenly spaced, add black pepper to taste and do NOT stir.
- Cover and cook over medium heat until egg whites are set and yolks reach the desired doneness.
- Sprinkle with grated mozzarella cheese and basil ribbons before serving.
Other Egg Recipes:
- Eggs Benedict in under 20 minutes
- Baked Eggs in Avocado topped with bacon
- Bacon, Broccoli Mushroom and Quiche
Click HERE to save these Italian Eggs to Pinterest
Italian Skillet Eggs
Italian skillet eggs are poached in a blend of Italian red sauce with mushrooms and spinach in one skillet makes a quick and easy late night dinner for two.
Servings: 2
Calories: 355kcal
Equipment
- Skillet
Ingredients
- 1 Tbsp butter
- 1 cup brown baby portobello mushrooms sliced
- 6 ounces fresh baby spinach
- 1 1/2 cups chunky pasta sauce
- 6 eggs
- 1/4 cup Mozzarella Cheese grated
- 1 Tbsp fresh basil leaves cut into ribbons
- Freshly ground black pepper
Instructions
- Melt 2 Tablespoons of butter in a large skillet over medium-high heat and cook the mushrooms, stirring occasionally, until golden, about 5 minutes.
- Stir in spinach, cook until wilted, about 1 minute.
- Stir in pasta sauce, heat thoroughly.
- Add eggs one at a time, evenly spaced, add black pepper to taste and do NOT stir.
- Cover and cook over medium heat until egg whites are set and yolks reach the desired doneness.
- Sprinkle with grated mozzarella cheese and basil ribbons before serving
Nutrition
Calories: 355kcal | Carbohydrates: 16g | Protein: 26g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 517mg | Sodium: 1360mg | Potassium: 1421mg | Fiber: 5g | Sugar: 10g | Vitamin A: 9808IU | Vitamin C: 37mg | Calcium: 253mg | Iron: 7mg
Meal Plannin Maven
Monday 12th of January 2015
This dish looks amazing! I make something similar called shakshouka which I learned about when I was in Israel. So yummy and your photos are beautiful!
Aunt Bee
Sunday 13th of April 2014
I love savory type breakfasts! This looks DELICIOUS! <3
Kerry C
Tuesday 17th of December 2013
These eggs look delicious! Thanks for sharing on Saturday Dishes.
Kerry @ Coffee With Us 3
Lita
Tuesday 26th of November 2013
Thanks for linking this to Saturday Dishes, Evelyn. Have a wonderful Thanksgiving.
Linda @ Tumbleweed Contessa
Terri Henkels
Thursday 15th of August 2013
Evelyn, what a wonderful recipe and your pictures are lovely - very enticing!. Pinning now.