Green Veggie Skillet
TIME TRICK: Cook veggies the night before
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
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Preheat oven to 375 degrees.
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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.
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Add the shaved brussels sprouts and cook for 5-6 minutes, stirring frequently.
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When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
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When the vegetables have all cooked, add the spinach and stir until it wilts.
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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.
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Garnish with ¼ sliced avocado per serving.
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Recipe Notes
Recipe inspired by: DownShiftology.com