Not gonna lie, I’ve been pretty uninspired in the kitchen lately. Notice the lack of posts? Yeah, I suck. I’ve been eating the same 7 things for the last few weeks and have barely been to the grocery store.
The latter is incredibly weird for me. I’ve previously discussed in great detail the likelihood that my wedding, the birth of my children, and my burial all take place in a Whole Foods. That’s how often I’m there. And I’m 100% ok with that. My longest running relationship is my relationship with broccoli, so it’s only fair broccoli has a prime seat at my wedding.
Anyways, that’s how this recipe came about. I had almost nothing in my fridge. But sometimes those are the best meals, you know? Forced creativity. It doesn’t always work (i.e. BBQ celery), but when it does, DAYUM!
Here’s the best part, this meal took literally no effort whatsoever. For me, that’s the most important quality about any breakfast. Partially because I’m lazy, but mostly because I’m not a human until 10am and/or I’ve had three cups of coffee. Why do you think I have soup and broccoli for breakfast at least once a week?
This recipe is also super awesome because it’s totally adaptable! This just happened to be what I had in my fridge, but you could swap the romanesco for broccoli, the chicken for turkey, add some grass-fed cheese on top, or whatever you like! I just made sure to include a vegetable, a starchy vegetable, a protein, and some eggs. That’s it.
INGREDIENTS:
- 2 tablespoons ghee/grass-fed butter
- 1/2 cup butternut squash
- 1/2 cup romanesco, chopped finely
- 1/2 cup shredded chicken
- handful of spinach
- 2 eggs
- salt and pepper, to taste
INSTRUCTIONS:
- Preheat oven to broil.
- Heat butter over medium heat in a small cast iron skillet.
- Chop butternut squash into small cubes and romanesco into small florets.
- Once heated, add butternut squash to skillet. Stirring occasionally, let cook until softened (about 20 minutes). Then add the romanesco and let cook another 5-7 minutes. Finally add the spinach and chicken. Once spinach has wilted, add the beaten eggs.
- Let cook on the stovetop for about 1 minute before popping into the oven for another 3-4 minutes. Once the top is no longer jiggly (that’s the professional term), take it out and enjoy!
- Top with salt and pepper. Or some hot sauce if you’re real crazy.
P.S. if you have previously roasted veggies in the fridge, this recipe would take even less time! Just throw everything in the skillet together on the stovetop, throw it in the oven, and you’re done! 5 minute breakfast.
P.P.S. in retrospect, three eggs would have been a better egg to everything else ratio. But I only had two eggs, so…
P.P.P.S. cast iron skillet is required here. Don’t put your god damn non-stick B.S. in the freakin oven. I say that out of love. And out of experience.
P.P.P.P.S. if you’re as lazy as I am, you can eat this right out of the skillet. Single serving for dat single life!
Ok bye.