Make this once and you have breakfast for the week! It’s easy to change up the veggies to your liking. And you can also eat it for lunch or dinner 🙂
| Prep Time | 20 minutes |
| Cook Time | 20-30 minutes |
| Servings |
servings
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Ingredients
- 1 Tablespoon extra virgin olive oil (EVOO) or coconut oil
- 1/2 yellow onion diced
- 1-2 cloves garlic minced
- 1 bell pepper (red, orange, or yellow) diced (or combine two different colors)
- 1 cup spinach chopped
- 1/2 cup zuccini squash diced or shredded
- 1/2-1 cup sausage or chopped bacon (see turkey sausage recipe)
- 1/2-1 teaspoon sea salt
- 1/4 - 1/2 teaspoon ground black or white pepper
- 1 teaspoon ground turmeric or curry powder
- 1 teaspoon dried basil
- 1 teaspoon chili powder optional
- 1/4 cup shredded cheese optional
- 8 large eggs
- 1 cast iron skillet
Ingredients
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Instructions
- 1. Preheat oven to 375 degrees fahrenheit. Add 1-2 TBS EVOO or coconut oil to cast iron skillet, turn to medium heat.
- 2. Add onions and cook until translucent.
- 3. Add garlic and all veggies except spinach. Stir to combine, and add 1/2 of all seasonings (the rest will be added to the eggs). Cook for about 5 min, or until veggies start to soften.
- 4. Add sausage or bacon and stir to combine. Cook for about 2-3 minutes.
- 5. Add spinach, stir to combine. Turn heat to low.
- 6. Whisk eggs in a bowl and add the remaining seasonings (and cheese if desired). Pour into skillet and gently stir.
- 7. Place skillet in oven and bake for 20-30 min, or until eggs are set.
- 8. Take out when eggs are set, cool, cut into 8 triangles and refrigerate for an easy grab-n-go meal (heat it up first of course!).
