Spinach, Kale, Mushroom & Egg Stir Fry


So it happens to all of us. There are just some days where we really don’t fancy cooking, it happens to me too, I much rather stick a frozen pizza in the oven and be done with it, than stand in front of a stove, especially when you haven’t been shopping for a while and thinking of what to make with 5 random ingredients in the fridge seems like work.

However, saying that, not every meal has to be grand. Sometimes the simplest meals with only a few ingredients can still be nourishing and nutritious, which is what happened here. A simple stir fry with a selection of different vegetables, topped with a fried egg can make all the difference in the world.


  • 4 Mushrooms
  • Kale
  • Spinach
  • 1 Chilli
  • 3 Spring Onions
  • 1 tbsp Sun-dried Tomato Pesto
  • Olive oil
  • Salt
  • Dried Parsley
  • 1 Free Range Egg


1, Slice and dice your mushrooms and place them in a frying pan with a splash of olive oil over a medium heat. Now thinly slice your spring onions and chilli and add these to the pan.

2, Whilst these are frying away grab a handful of spinach and a handful of kale, scrunch these up into a ball and slice into small pieces, you may have to cut through them a few times, we want the spinach and kale to be small so that they cook quickly and are able to be picked up with a fork easily. Add these to the pan along with the other ingredients.

3, Stir up your ingredients until you see them soften. Now add in a tablespoon of the sun-dried tomato pesto and stir in. Leave this over a low heat and in a small non stick frying pan crack open an egg and fry away.

4, Once the egg is ready, transfer the stir fry onto a plate and place your fried egg on top. Season with a pinch of rock salt and parsley. Enjoy.

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