Mushroom And Kale Breakfast Skillet

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1/4 cup extra-virgin olive oil", "1 tsp. cumin seeds", "1/2 tsp. coriander seeds", "1/4 tsp. crushed red pepper flakes", "2 medium onions, halved, sliced lengthwise into 1/4""-thick strips", "1 lb. mixed wild or crimini mushrooms, sliced 1/4"" thick", "1 pint cherry or grape tomatoes", "2 Tbsp. red or white wine vinegar", "1 1/2 tsp. kosher salt", "1 bunch curly kale, stems removed, torn into small pieces", "8 large eggs", "Flaky sea salt, chopped parsley and/or cilantro, Aleppo-style pepper (optional), and lemon wedges (for serving)"].

Yes, Mushroom And Kale Breakfast Skillet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.