English Garden Breakfast Skillet Recipe

About this recipe

An English-style breakfast skillet with buttery mushrooms, tomatoes, and spinach folded around golden paneer. It feels rich and comforting while staying low in carbs and satisfying for a lighter morning meal.

Ingredients

• 200 g Paneer
• 1 pack Mushrooms Button
• 250 g Spinach
• - Tomato Ketchup
• 200 g Butter Cookies
• - Thyme
• 1 liter Sunflower Oil
• - Coriander Powder
• 50 g Black Pepper
• 100 g Salt

Instructions

1. 1. Cut the paneer into thick cubes and slice the mushrooms, tomato, and spinach so everything cooks evenly.
2. 2. Warm the butter and sunflower oil in a wide skillet over medium heat until the butter melts and begins to foam.
3. 3. Add the mushrooms and thyme, then cook them for several minutes until they release moisture and turn lightly golden.
4. 4. Stir in the paneer cubes and let them brown gently on all sides, keeping the heat steady so they do not break.
5. 5. Sprinkle in the mustard powder, black pepper, and salt, then toss well so the paneer gets an English-style savory coating.
6. 6. Add the tomato and spinach, stir just until the spinach wilts, and cook briefly until the skillet looks glossy and well combined.
7. 7. Divide the mixture between two plates and serve hot, making sure each portion has a good mix of mushrooms, paneer, and greens.