Breakfast Skillets

skillet

Sometimes breakfast can get a bit boring. My husband eats the exact same thing every morning: a breakfast sandwich with toast, two eggs, a piece of bacon and cheese. Pretty standard for him I’d say.

This summer I have really taken an interest in creating breakfast dishes with a lot of vegetables in it. I ordered a skillet at a chain restaurant in the spring, and when I checked the calorie count on MyFitnessPal I was shocked and saddened by the results: 1,222 calories, 68 g of fat, 113 g of carbs, and 41 g of protein (well at least it had that going for it).

That was three-quarters of my calorie goal in order to lose weight! I only ended up eating half and giving the rest to my husband. I examined carefully what was in the skillet, and was determined to make something just as delicious for UNDER 600 calories.

Turns out, you can do it for just 400 calories or less! The skillet pictured above is one I made for my mom, youngest brother and I to share, but I often make myself a two-egg skillet. The beauty of skillets is they are a one-pot meal if you cook the eggs right in with everything else, and you can use whatever veggies you desire!

My typical skillet consists of…

1/2 small yellow onion sliced
30 g of chopped tomato
40 g of brown mushrooms
1 small diced russet potato (110g)
3 handfuls of raw baby spinach
1/2 green bell pepper sliced
20 g of shredded cheddar cheese
Sea salt
Pepper

SautΓ© the onion slices in olive oil on medium heat in a non-stick pan till onion is transparent, then add diced potato and cook till they start to brown. Add all your veggies with desired amount of sea salt and pepper. Keep stirring veggies for 5-7 minutes. Sprinkle shredded cheese, and immediately break two eggs into the pan on veggies. Cover and cook till eggs are desired…I prefer the yolk still soft. To serve, you use a silicon spatula to first remove the sections with eggs and then divide out the rest of the veggies. Voila!

TONS of fibre, vitamins and protein! So filling you honestly won’t even need toast so I often serve this with fruit on the side.

If you want to decrease calories, you can switch cheddar cheese out for parmesan, or leave out cheese altogether and add lean chopped slices of turkey. If you want scrambled or poached eggs, you can do those on the side and then add those to skillet once served. There are literally endless ways for you to do this dish…so have fun and experiment! I don’t even miss restaurant skillets now that I make my own πŸ™‚

Happy eating!

S.

Advertisements

3 responses to “Breakfast Skillets

  1. Paul is happy to have 2 Weet-Bix with milk and a glass of juice, almost every morning! On the special days, he has toast with peanut butter…oooh. Husbands and their boring-ness. Ben and I have been loving lunch omelettes lately, so I’m with you on this one (except the mushies, ewww). Yum!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s