Green Veggie Skillet

TIME TRICK: Cook veggies the night before

Course Breakfast, low histamine, Side Dish, Whole 30
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 2 Tbsp olive oil
  • 1/2 medium onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 cups brussels sprouts, shaved or finely sliced
  • 1 zucchini, grated
  • 1 tsp cumin (use turmeric for low histamine)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 cups baby spinach, packed (replace with baby kale for low histamine)
  • 4 large eggs (some may need to omit for low histamine)
  • 1 large avocado, for carnish (omit for low histamine)

Instructions

  1. Preheat oven to 375 degrees.

  2. Heat olive oil in a medium saute pan on medium heat. Add the onion and cook for 5 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.

  3. Add the shaved brussels sprouts and cook for 5-6 minutes, stirring frequently.

  4. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.

  5. When the vegetables have all cooked, add the spinach and stir until it wilts.

  6. Flaten the mixture and crack eggs evenly spaced on top. Transfer the saute pan to the oven and cook for 5-8 minutes, or until the eggs are done to your liking.

  7. Garnish with ¼ sliced avocado per serving.


Recipe Notes

Recipe inspired by: DownShiftology.com

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
nourishedrootsrd@gmail.com

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Tip of the Day

Not everything you buy from the grocery store should be stored in the refrigerator. Tomatoes, bananas, bread, and basil don’t like the cold! Avoid storing these foods in the fridge to prevent degradation of taste and texture.