Ingredients
4
4 servings
- •2 tablespoons olive oil, divided
- •1 medium onion, coarsely chopped
- •1 cup chopped portabello mushrooms
- •2 cloves garlic, finely chopped
- •1 medium tomato, chopped
- •1 (8 ounce) package fresh baby spinach
- •0.5 teaspoon salt, or to taste
- •0.125 teaspoon ground black pepper, or to taste
- •2 tablespoons grated Parmesan cheese, or to taste
Instructions
- Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
- Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
- Sprinkle with Parmesan cheese to serve.
Nutritional Facts
Per 4 servings
- Calories: 109
- Carbohydrate: 8g
- Fat: 8g
- Fiber: 3g
- Protein: 4g
- Sugar: 3g
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