I love feeling inspired. I always have. This blog gives me a unique outlet to work with and share my inspiration. Before this blog, the only way I really released my inspired energy was through inconsistent times of writing, drawing, and painting. I’m finding cooking and baking is a new way that I can release that energy as well, and I’m really enjoying it.
I used to just bake some cookies when I felt like it…mostly because I wanted to eat cookie dough. Baking was just something I genuinely enjoyed doing. Deciding to commit my life to constantly cooking and baking, however, has made it more than just a hobby.
I’ve put more effort into learning about food than I ever did writing or painting, and I just didn’t see the deep passion for it all coming. I did to some extent, but not quite as much as I’ve experienced. It’s really good to feel a growing desire to keep learning and being better.
These recipes are my little works of art. Have you seen or tried the Mango Pineapple Stir Fry? That one is my favorite so far.
This recipe was inspired by a picture I saw in a magazine. I don’t remember what magazine it was, but I remember glancing at a picture in it and thinking it looked good. So I created this recipe based off of that picture.
We hope you like it! Be sure to leave a comment below, rate the recipe after you try it, and share it on social media. You can subscribe to our mailing list to stay updated (sign up is on the right side bar of our site). If you take a picture of this recipe, you can tag it with #nakedsunflower so we can see it!
- 4 eggs
- 5 baby bella mushrooms, sliced
- 1 oz fresh spinach
- 1-2 Tbs fresh herbs, chopped (we had dill on hand so that's what we used)
- S + P, for seasoning
- Feta, for topping
- Set a large skillet over medium heat and add about 2 teaspoons of olive oil or butter.
- Add the mushrooms along with a pinch of salt and cook for about 5-7 minutes.
- Add the spinach, herbs, and eggs, and cook until eggs are done.
- Top with a bit of feta (or goat cheese) and enjoy.