Savory and satisfying low-carb dish that works as a light lunch, dinner, or even breakfast! The salty pancetta pairs perfectly with mushrooms and tender spinach, all topped with a baked egg for that perfect finish.
Ingredients:
- 1 tsp olive oil
- 3 tbsp finely chopped onion (about 1.5 oz or 45–50 g)
- 1.25 oz (35 g) pancetta, diced
- 5.3 oz (150 g) white mushrooms (or cremini), sliced
- 7 oz (200 g) baby spinach
- Salt and black pepper, to taste
- 1 large egg
Instructions:
- Sauté the Base:
Heat olive oil in a skillet over medium heat.
Add chopped onion and sauté for a few minutes until translucent. - Add Pancetta and Mushrooms:
Stir in diced pancetta and cook for 2–3 minutes.
Add sliced mushrooms and sauté until browned and most of the moisture has evaporated. - Cook the Spinach:
Add the baby spinach and cook, stirring, until fully wilted and reduced. - Season:
Season with salt and pepper to taste. - Bake:
Transfer the mixture to a small oven-safe ceramic dish.
Crack an egg on top.
Bake in a preheated oven at 400°F (200°C) for about 10 minutes, or until the egg is cooked to your liking.
