Wednesday, June 21, 2017

Endlessly Customizable Breakfast Skillet for 1 (Whole30, Paleo, Gluten-Free)


Breakfast is, for me, the hardest meal of the day on mornings where I actually have to go somewhere. 

Mornings are hard, y'all.

But this skillet - which literally can be customized however you'd like it - has saved my life many mornings, especially since it's hard to screw up and really just requires you throw stuff in a pan and stir it, then shove it in the oven, then remember the pan is hot before you grab it out of the oven with your sensitive, caffeine deprived hands.

That's it.

Here's how I make mine (for one - you can increase the amount but, obviously, get a bigger skillet), with some suggestions for add-ins:

Ingredients:

1 chopped potato (about 1/2 cup - sweet, white, whatever!)
1/2 cup chicken thigh, chopped
1 egg
2 large handfuls spinach
salt, pepper, and whatever seasoning feels right to you!
2 tsp olive oil
1/2 tablespoon butter (or clarified butter/ghee if you're on Whole30)

Here is where you could add whatever - don't have have chicken? Add steak! Who doesn't love crumbled bacon? Throw it in! You get the idea.

Instructions:

1. Preheat oven to 350 degrees
2. Place your small cast iron skillet over medium heat. You want to let it get hot, and then add the oil, the butter, and the potato. Season with whatever seasonings you want (I used salt, pepper, Everything But the Bagel Seasoning from Trader Joe's, and Cajun seasoning) and stir occasionally until the potato is cooked through - about 7-10 minutes.
3. When it's cooked through - and starting to get crispy pieces - add the chicken (or steak, or sausage, or bacon, or veggies if you go that way) and cook for another 2-3 minutes.
4. Add the spinach and stir for a minute or so until it's wilted but not cooked.
5. Turn the burner off and make a hole in the center of the pan. Carefully crack the egg into the hole, and throw a little more seasoning on.
6. Move the skillet to the oven and bake for about 9 minutes for a mostly set egg - 7 minutes for a runny one.
7. Remove from the oven and garnish with whatever - avocado (because who isn't obsessed with avocados?), guacamole, salsa, green onions, more bacon - seriously whatever. I eat mine straight from the skillet, but don't forget it's hot!

The best thing about this recipe is that it's endlessly customizable AND it can be made for 1 or 10. Just double (or triple, or quadruple, or that's all the math I know) and use a bigger skillet. 

Enjoy!



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