Eggs n' Greens Anytime Skillet
Servings 4 People
Ingredients
- 2 tbsp olive oil, divided
- 3 slices bacon, thinly sliced (optional)
- ½ yellow onion, chopped
- 1 tsp kosher salt, divided
- ¼-½ tsp red pepper flakes (optional)
- 2 cloves garlic, chopped
- 6 cups loosely packed chopped kale*
- 3 cups grated or chopped veggies grated carrot or sweet potato, bell pepper, and/or mushrooms**
- 6-8 eggs
- ¼ cup crumbled feta cheese optional***
- Black pepper
- 4 sliced whole grain or sourdough bread, toasted
- Salsa (optional)
- *Use any combo of hearty greens
- **If you have leftover roasted or cooked veggies, just use those!
- ***Any cheese works here (see substitutions section)
Items you can prep ahead (optional)
- Slice 3 slices bacon (if using)
- Chop ½ onion
- Chop 2 cloves garlic
- Chop 6 cups kale
- Prep 3 cups veggies
Instructions
- In a large (12-inch) skillet (with a lid) over medium-high heat, add 1 tablespoon olive oil and bacon (if not using bacon, skip this part and just cook the onion in the 2 tablespoons oil). Cook bacon, stirring occasionally, for about 5 minutes, or until the fat has rendered out and it is nice and crispy. Remove the bacon with a slotted spoon or spatula onto a paper towel lined plate. Pour out all but 2 tablespoons of oil.
- Reduce the heat to medium and add the onion and ¼ teaspoon salt and cook, stirring occasionally, until softened, about 3-5 minutes. Add the garlic and red pepper flakes (if using) and cook, stirring constantly, for 30 seconds.
- Add the kale, veggies, remaining ½ teaspoon salt, and ¼ cup water to the skillet. Stir everything together and cook, stirring occasionally, until water is evaporated and veggies are tender, about 5-7 minutes.
- Crack eggs on top of the veggies (as many as can fit). Cover with a lid, reduce the heat to medium-low, and cook until the egg whites are mostly cooked through and yolks are cooked to your liking, about 5-7 minutes. Whites and yolks will continue to cook after you remove the lid! Top with bacon bits, feta cheese (if using), and black pepper. Use a spoon to divide the eggs (egg whites will get stuck together) and serve!
- Serve with salsa (if using) with toasted bread on the side to sop up the yolks and use as a vehicle for the eggs and veggies to enter your mouth!
- P.S. It’s hard to get those yolks just right, especially since we all have such different stoves. No worries if your yolks are harder than you want them, it will still be delicious!
Notes
Substitutions:
- To make vegetarian, skip the bacon (see instructions).
- To make vegan, add 2 teaspoons smoked paprika along with the veggies. Use tofu planks (preferably marinated and/or seasoned) in place of the eggs. You could also enjoy this as a simple sauteed veggie dish and top with crispy chickpeas.
- Use any hearty green in pace of kale (chard or spinach would work) and any combination of vegetables. If using potato or sweet potato, be sure to very finely chop or grate them so that they cook at the same rate as the more tender veggies.
- Any cheese can be used in place of feta. If you want to use a more melty cheese, just add it in after the eggs.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Warm leftovers up in the microwave.
- Serve it on top of toast (or avo toast).
- Turn it into a breakfast taco and top with salsa and cheese.