My family enjoys eggs as a quick and easy meal anytime of the day.
The “chicken” and spinach in this dish make it feel substantial enough for dinner, but it’ll also do for breakfast or lunch.
If you eat meat, you can use actual chicken instead of Beyond Meat’s Chicken-free Strips.
However, this meat alternative is good enough that it satisfies even the meat eaters in my family.
The texture and taste is great, so they don’t feel like they are ‘missing something.’
Vegetarian “Chicken” and Eggs
1 Package Beyond Meat Chicken-free Strips (Southwest or Lightly Seasoned)
1 Bunch Spinach
6 Eggs (or vegan egg substitute)
1 t Granulated Garlic
Salt to taste
Heat a few tablespoons of olive oil in a skillet.
Add the chicken alternative to the hot pan. Cook until browned on both sides.
Add the spinach, garlic and salt to the pan. Add additional olive oil, if needed. Cook for a few minutes, stirring regularly.
Crack eggs into the pan. Stir to scramble.
More from Mama Likes To Cook
Check out the rest of my vegetarian recipes, so you can get more great ideas for baking, cooking, blending and juicing.
- Baked Spinach Artichoke Dip
- Strawberry Feta Spinach Salad
- Easy Spinach Hummus
- Warm Spinach Feta Dip
- Sweet Potato Spinach Side Dish
- Vegan Apricot Almond Salad
- Spinach and Mushroom Quesadillas
- Spinach and Sweet Potato Frittata
- Polenta with Spinach and Tomato
For a beautiful assortment of kitchen necessities and food gifts for the whole family, check out the deals at these online stores.
- Great Jones pots, pans and baking dishes
- The California Wine Club
- Wine of The Month Club
- JoyJolt Glassware
- Seven Sisters Scones
- Southside Market
Are you ready to have some delicious fun in the kitchen?