In the garden made by my husband👨🏻🍳❤️
I wasn’t able to resist taking some photos and share the recipe.😋
This easy and delicious breakfast skillet with healthy ingredients makes a hearty and delicious breakfast or brunch dish.
Gluten-free, Dairy-free, Egg-free, Nut-free, Paleo, Whole30, Low Carb
EGG-FREE BREAKFAST SKILLET WITH BACON
Course: BreakfastDifficulty: EasyServings
1
servingsPrep time
10
minutesCooking time
10
minutesThis easy and delicious breakfast skillet with healthy ingredients makes a hearty and delicious breakfast or brunch dish.
Ingredients
½ medium onion (chopped)
2 tbs coconut oil or olive oil
2 slices bacon (cut into 1-inch pieces)
1 carrot (thinly sliced)
1 handful of cauliflower
1 small zucchini or marrow (thinly sliced)
1 medium tomato (about 1/2 inch diced)
½ handful pok choy or kale (chopped into bite sized pieces)
1-2 pinches of oregano
Salt, black pepper to taste
Directions
- Heat the oil in a large skillet over medium-low heat.
- Add the onion and the bacon and saute about 2 minutes until the onions are soft but not golden yet.
- Now add the carrot, cauliflower, and zucchini. Season with salt and pepper. Cook for 5 minutes.
- Add the diced tomato to the mixture and cook roughly 3 more minutes or until vegetables are tender, stirring frequently.
- Finally, add the pok choy and cook until it starts to wilt. Check the seasoning now and add more if necessary.
- Sprinkle over the oregano and serve.
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