Hey, What’s Cookin’?
I advise my #meltfamily to eat greens at EVERY meal, and most find that easy enough for lunch and dinner. Breakfast, though, can be a problem–greens don’t seem to be a “natural” part of a morning meal. Well, we gotta change that mindset!
This week I saw a recipe in the Hartford Courant that features eggs plus a skillet full of sauteed vegetables. And man, does it sound good! It’s got one of my favorite foods — EGGS — cooked in a big pan of mushrooms, onions, asparagus/broccoli, and baby greens. And oh BABY, a healthy breakfast like this will make you forget all about the carbs you used to start your day with!
So get crackin’, get cookin’, and DIG IN!
Egg and Vegetable Breakfast Skillet
Adapted from a recipe published by the Hartford Courant
Serves: 3 to 4
- 1 tbs olive oil
- 1 lb. sliced mushrooms (Shiitakes would be INCREDIBLE here–trust me!)
- 1/2 tsp sea salt
- 1/2 of a medium onion, finely chopped
- 1 cup chopped raw asparagus OR chopped cooked broccoli
- 1 bag (approx 5-6 ounces) of pre-washed organic baby kale, baby spinach, or arugula
- 6 large eggs
- red pepper hot sauce, to taste
- Heat the oil in a large nonstick skillet (that has a lid) over medium-high heat. Add the mushrooms, onions, and salt; cook and stir until mushroom liquid is evaporated and the mushrooms start to get golden; about 10 minutes. Reduce heat to medium.
- Add the cup of asparagus/broccoli and the baby greens into the mushrooms. Stir well and cook over medium heat until the greens are wilted.
- Use the back of a large spoon to make 6 indentations in the vegetable mixture. Crack an egg into each indentation. Reduce heat to low, put the lid on the pan, and cook until the whites are opaque and the yolks are just set; approx. 5 minutes.
- Transfer 1 or more egg & vegetable nests to each plate, serve, and pass the red pepper hot sauce!
Notes: Want more protein for your morning meal? Cook up some organic, nitrate-free chicken sausages in another pan and serve them on the side.