I had an incredible day yesterday.  Nashville provided the perfect backdrop to gather with friends and peers for a seminar.  I was exhausted, reflective, and mostly speechless as I drove home in the rain and fog, anticipating the warm comfort of home and dog cuddles before collapsing into my bed.  I think my brain continued to “change” all night, and I definitely woke up needing super brain food!  This breakfast skillet of green eggs and avocados, er, green, eggs, and avocados (commas are important) was the perfect answer.

For the month of March, my health-minded friends and I have been doing a #GoGreen challenge.  It’s been fun to see all the green foods they’ve incorporated into their meals, not to mention all the powerful plant nutrition that we’ve been feeding our bodies, just by being more aware and intentional about one color of food!

The rain continues to fall outside, the smell of coffee fills the air, and the beautiful pinkish-purplish blooms of my Jane Magnolia are so vivid against the greenery outside.  I love watching spring bring our amazing world to life.  As both a gardener and dietitian, I can’t help but to draw a parallel to the human body and nature.  Plants eventually shrivel up and die without the right nutrients, often struggling for a while, discolored, splotchy, and weak.  Have you noticed that our bodies are the same way?  We struggle when we have nutrient deficiencies.  We are more susceptible to disease.  We don’t live as vibrantly and as beautifully and as healthfully as we could.

That’s why I enjoy starting my day with fresh, healthy ingredients. No matter what comes my way the rest of the day, I know I’ve started with great nutrition to feed my body what it needs.  I love to prepare my own breakfast skillets.  They’re very versatile, and it gives me a chance to use what I have on hand in my kitchen.  You may know from previous posts how I feel about potatoes (I love them!), so of course I include them.  I like to get them started cooking and then rinse and chop my vegetables.

This morning, I found a red onion and green pepper that were hanging out in the vegetable drawer from some spaghetti sauce I made earlier in the week, so they were destined for this morning’s awesome dish.  Add some cilantro, diced tomato pieces, fresh spinach, and the rest of my avocado from the morning before, and breakfast is done! Don’t you love how easy that was?

Other variations to my breakfast skillet have included poblano peppers, tomatillos, diced green chilies, garlic, green onions, enchilada sauce, mushrooms, salsa, and black and/or pinto beans…you get the idea.  So many different combinations.  My daughter made a roasted tomatillo sauce with a roasted poblano pepper, and it was ahhmazing drizzled over our breakfast scramble!  You get the idea–use combinations of foods you like.  I have even made red beans and rice and added that mixture to my breakfast skillet before!

Let’s jump right in.. who’s hungry?!

Sunday Morning Breakfast Skillet (any morning, really) (serves 1-2)

-1 large Yukon Gold potato (any potato will work, but this is my favorite), peeled and cubed into 1/4 in. pieces

-1/2 bell pepper, any color/variety, diced

-2 Tbsp diced onion

-2 eggs

-Handful of spinach

-Handful of cilantro, torn into pieces

-1 Tbsp fresh tomato, diced

-1/4-1/2 fresh avocado,sliced

-salt/pepper to taste

 

In a small skillet, heat 1 Tbsp of oil of your choice over medium-high heat.  Add potatoes. Sprinkle a little salt and/or pepper to taste.  Stir  every 2-3 minutes to avoid over-browning.  While those are cooking, dice your vegetables.  When potatoes are just becoming soft/al dente, add the diced bell pepper and onion to the potatoes and cook about 3 minutes.   Crack open the eggs and add to the vegetable mixture (you can also lightly beat your eggs in a bowl first and then pour into the mixture) and cook  another 3-4 minutes or so until the eggs are done.  I sometimes add my spinach in the last minute or 2 of cooking to wilt it, but for this dish, I made a bed of spinach on the plate and served the mixture on top.

Once you have your potato, vegetable, and egg mixture on the plate, top with cilantro, diced tomato, and avocado.  You can add any other toppings you desire.  Make it your own creation!

Let me know how you’re making happy, green food memories in your kitchen this week!