Veggie & Egg Skillet
Serves 2 – 3
Can be doubled | Can be halved | Makes great leftovers | Freezes well
This is a new favorite of ours for breakfast or lunch. Scott created the basic recipe years ago – he’s a master at making up delicious scrambled egg concoctions! This one has always stayed in our rotation, we love the interesting addition of oregano and cumin. Lately we’ve been making it as a frittata style skillet dish instead of as a scramble. You can slice it into wedges which look really lovely on the plate. For our Tablespoon version we use three egg whites and two whole eggs for 2 servings, but you could make it with all egg whites if you’re really trying to cut down on the fat. ~ Susan
3 large egg whites
2 whole eggs
1/2 teaspoon sea salt (more or less to taste)
1/3 cup red onion – small dice
1/3 cup yellow pepper – small dice
2 cups fresh baby spinach leaves
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
2 teaspoons olive oil
sea salt to taste
optional garnishes – crumbled goat cheese, minced red onion, chopped fresh herbs, hot sauce
Whisk all the eggs together with the sea salt and set aside.
Place an oven rack on the top setting in the oven (making sure your skillet will fit).
Preheat your oven broiler.
Heat the olive oil over medium heat in a medium sized oven-proof non-stick (or well seasoned cast iron) skillet.
Saute the onions and peppers for one minute. Add cumin and oregano and sauté another two minutes.
Add spinach leaves and saute for a few seconds or until lightly wilted.
Pour egg mixture, covering veggies evenly. Reduce heat to medium-low, cover skillet and let the mixture cook for 3 minutes.
Remove cover and place skillet under the broiler. Close oven door and broil for another 2 minutes, or just until the rest of the egg mixture has set.
Use an oven mitt to remove skillet from oven. Add garnishes of your choice, slice into wedges, and serve warm.
Toasted whole grain bread or fresh seasonal fruit are both good choices for a perfect carbohydrate accompaniment.