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
sally@nourishedrootsrd.com

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Tip of the Day

Even the healthiest of cooking oils can inflame our bodies after they have been oxidized by air and light. Keep cooking oil bottles closed when not in use, buy in small quantities (even if that means you pay a bit more for each ounce), store oil away from light, buy delicate oils (like olive and flax) sold in dark containers, and choose omega-3 supplements from reputable suppliers (if they taste or smell “fishy” they are oxidized).