Vegetable Egg Skillet Puff [gluten-free, paleo]

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Breakfast might just be my favorite meal of the day (well, if you’re not counting dessert…). My go-to breakfast is usually either dairy or non-dairy plain yogurt (I like to switch it up!) with berries and some type of nut butter, and that doesn’t really ever change! I do, however, love continuing on the breakfast train for lunch or dinner to get in my savory fix.

So for lunch or dinner, it’s eggs for the win, baby! In my mind, eggs will never be just a morning breakfast food, I consider them an all-the-time food. One of my favorite things to make with eggs is what I call a “skillet puff.” They are super easy to customize with your favorite veggies and/or protein and really simple to make. You can swap out the veggies I used for your favorites to make it to your liking. I mean, I feel like everyone always has eggs in their fridge, right? So, this recipe is super convenient and can effortlessly be made with things that you already have – and it’s a major crowd pleaser too!

[makes one skillet puff – size will vary depending on pan; I use a 10″ round skillet]

Ingredients : 

  • 2 tsp olive oil (or avocado oil)
  • 2 cups broccoli, chopped into small florets
  • 1 cup green bell pepper, finely diced
  • 2 cups spinach
  • 2 tb basil, chiffonaded
  • 2 tb crumbled goat cheese (optional)
  • 2/3 cup sausage, sliced *
  • 4 eggs, whisked
  • Pink salt

* I am very picky about what kind/brand/type of sausage I buy. Most sausages contain fillers/preservatives/added sugars. If you plan to use sausage, be sure to check the ingredients list. The only brand of sausages I buy is this one.

Instructions : 

  1. Preheat your oven to 400º and get out an oven-safe skillet (I highly advise using a nonstick skillet, but if you don’t have one, I would recommend using more oil to prevent sticking).
  2. Heat olive oil in the skillet over medium-high heat and sautée the broccoli, green bell pepper, spinach, and basil until spinach is wilted and veggies are tender – about 4-6 minutes. Season liberally with pink salt.
  3. Add the sausage to the veggies and toss around in the skillet. Evenly spread out the sausage and veggie mixture in the skillet and proportionately pour the eggs over. Sprinkle with crumbled goat cheese.
  4. Pop it in the oven for 7 minutes or until the eggs are fully set. Serve yourself a slice and enjoy!

Lots of love, Worth

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