Sautéed Spinach & Mushrooms With Tomatoes

🧂 Ingredients

• 1 teaspoon butter

  or ghee, omit if you can't tolerate dairy and add a little more oil
• 2 tablespoons olive oil
• 5-6 button mushrooms

  sliced
• 1/2 onion

  red or brown, 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 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.

Nutrition Info