Mediterranean Wilted Spinach and Seitan Breakfast Skillet with Smoked Paprika

Heat the olive oil in a small non-stick pan over medium heat.

Add the finely minced shallots and cook until soft and fragrant, about 3 minutes.

Add the seitan chunks and cook for 2 minutes until lightly browned, ensuring they are coated in the shallot aromatics.

Sprinkle the smoked paprika over the seitan, letting it bloom in the residual oil to release its smoky aroma.

Add the spinach in handfuls, tossing gently until just wilted and bright green, about 1-2 minutes.

Remove from heat immediately to maintain the vibrant color and texture.

Serve warm in a shallow bowl, ensuring the smoky shallot juices are drizzled over the greens.