Is breakfast your favorite meal of the day? You officially have permission (if you needed it) to eat breakfast any time of the day. If you are intermittent fasting and miss breakfast, or just need more ideas, here is a great healthy meal option! One recipe I can get down with is a good skillet with lots of flavor and healthy ingredients. You can hide as much 'healthy' into this one that you'd like and I am going to share all of my secrets with you.
First step, get as many colorful ingredients as possible! The recipe shared with you is my version. There are a variety of things you can add and I will list those later! I am by no means a professional chef! The way that I cook food accommodates my lack of time, my family's likes and dislikes, and my lifestyle choices! This recipe would be categorized as Paleo, Gluten Free, Dairy Free, and Heart Healthy. It can be made into a Keto recipe by eliminating the sweet potatoes.
4 Servings Per Recipe
Spinach, whole or chopped
1 Red Pepper
1 Yellow Pepper
2-3 green onions, chopped
10-15 cherry tomatoes, cut in half
2 medium sized sweet potatoes, cubed in half inch pieces
2 garlic cloves, minced
1 TBSP Onion Powder
1 TBSP Garlic Powder
1 tsp Paprika
1 tsp Cumin
Cayenne Pepper (optional)
Salt and Pepper to taste
Salsa and Avocado
Chop up all of your veggies into dices and cubes
In a skillet, add the diced sweet potatoes to 1 TBSP of avocado oil on medium heat. Stir to coat the sweet potatoes and you'll want to cover this dish for 5-10 minutes, stirring occasionally, until the sweet potatoes are soft.
In a separate skillet, heat 1 TBSP of avocado oil on medium heat in a skillet and add the peppers, onions, and minced garlic. Cook until the onions are starting to become slightly soft or tender.
Add the spinach to the pepper skillet and cook down, stirring frequently
Add the tomatoes to the vegetable skillet and continue to stir.
Check back with the sweet potatoes, when they are soft on the inside, remove the lid and turn the heat up to cook the outsides. Season them with Salt and Pepper and stir frequently. (I actually don't mind mine a little more on the crispy/burnt side, but that is just a weird preference of mine!)
Once the tomatoes cook down a small amount, just a couple of minutes later, add the eggs to the vegetable mixture and stir to scramble.
Add Onion powder, Garlic Powder, Paprika, Cumin, Cayenne (optional), and Salt and Pepper (to taste). Cook until eggs are done!
Remove sweet potatoes and eggs from heat
Add 1 serving of egg/veggie mix to a bowl or plate, 1 serving of sweet potatoes, and top with salsa and avocado
Mushrooms, hot peppers, red onion, kale, asparagus, broccoli, cauliflower, hot sauce, cilantro and anything you put your mind to. It is incredibly versatile and delicious!
This recipe is a staple in our house! My two toddlers LOVE it and cannot get enough. Sweet potatoes are their favorite food. Chopping the spinach is a great way to SNEAK in some more vegetables for your picky kiddos. It cooks down so much and the eggs hide it well. You can add some cheese to the top of it to make it a bit more kid friendly, as well. Shake things up with the seasoning too! You can make this more of an Italian seasoning, throw some chili powder in there, or keep it simple with salt and pepper. The sweet and spicy from the sweet potatoes and cayenne really adds to the flavor of this one!
Another change up you can make is cooking the veggies in a cast iron skillet. When you crack the eggs, stick the whole thing in the oven to make them Over Easy or Over Medium eggs! Scrambled eggs go over a bit easier in my house with my two littles!
For more recipes, be sure to SUBSCRIBE to my page! Reach out to me on Facebook, Instagram, or Pinterest if you need any more suggestions or help with your health and fitness journey! I am a NASM certified personal trainer with 9+ years of experience. I have worked with individuals of all ages and abilities.