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Spring Breakfast Skillet

Prep Time
5 minutes
Total Time
15 minutes

Wholesome Harvest breakfast skillets have a way of bringing the whole fam to the table.



  • 3 slices Wholesome Harvest® 9 Grain & Seed Bread, lightly toasted
  • 2 tbsp. olive oil, divided
  • 3 eggs
  • 1 cup asparagus, diced
  • 1 cup portobello or shiitake mushrooms
  • 1 cup spinach
  • 3 radishes, sliced
  • 1 tomato, diced
  • Salt and pepper, to taste


  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook eggs to desired doneness and set aside on plate. 
  2. In the same skillet, heat remaining tablespoon of olive oil over medium-high heat. Add asparagus and mushrooms. Cook until the asparagus is tender, about 4 minutes. Add spinach and cook until wilted. Remove skillet from heat and arrange vegetables on plates (or on toast, if desired).
  3. Nestle the eggs in with the asparagus and mushrooms. Garnish with radishes, tomatoes, salt and pepper. 
  4. Serve immediately with toast.