Skillet Lentils with Spinach & Egg

Ingredients

1 tbsp / 15 ml

olive oil

4 oz / 113 g

roughly chopped fresh mushrooms

1

small onion or shallot, chopped

2

cloves garlic, minced

2 cup / 500 ml

baby spinach

1 cup / 250 ml

canned lentils, drained and rinsed (see tip)

1

tomato, chopped

2 tsp / 10 ml

balsamic vinegar (or to taste)

Pinch

each salt and pepper (or to taste)

1 package / 88 g

Eggs2go! Omega 3 Hard Boiled Snack Pack, quartered

Shredded Parmesan cheese (optional to taste)

Directions

1. Heat oil in a medium nonstick skillet set over medium heat. Add mushrooms and onion; sauté for 5 minutes or until golden. Add garlic; cook 1 minute.

2. Add spinach, lentils and tomato; cook, stirring until lentils are heated through and spinach is wilted. Add balsamic vinegar, salt and pepper; adjust seasonings to taste.

3. Gently stir egg quarters into skillet, cover and cook for 1 minute or until warmed through. Serve with cheese (if using).

Tips

1. This recipe uses about 1/2 of a 19 oz (540 ml) can of lentils. Reserve the extra in the refrigerator for up to 2 days to toss into soups, salads or even make a second batch of this yummy recipe!