Do you ever crave eating a bunch of green food? I make sure to satisfy any of my vegetable cravings when they hit, especially if I’ve been eating junk all week (hello, PMS). A few weeks ago, this quick breakfast skillet came together by using up all the veggies in the fridge prior to Hurricane Dorian coming near the Charleston coast. In case we lost power, I didn’t want all of the produce to go bad while waiting for things to get back to normal. You can use any kinds of vegetables you want, but I love using all one color for a beautiful look. Plus, eggs and greens go together amazingly.

This recipe comes together fairly quickly and clean up is even easier since it’s a one-skillet dinner, so let’s get cooking!

Green Breakfast Skillet

Serves: 4-5

Cook time: 20 minutes

Vegetable oil 

1 white onion, thinly sliced

1 bunch green onion, thinly sliced (save some for garnish)

1 bunch asparagus, trimmed and thinly sliced 

6 garlic cloves, thinly sliced 

1 tsp kosher salt

1 tsp black pepper

1/2 tsp red pepper flakes

1 tsp celery salt

2 lemons, juiced

1 bag baby spinach 

1/4 small head of cabbage, thinly sliced

5 large eggs

Crusty bread, for serving

Preheat your oven to 350ºF.

Over medium-high heat, add enough vegetable oil to coat the bottom of a large cast iron skillet or oven-safe frying pan. Sauté the onion, garlic, green onion, asparagus until the onion is translucent and the asparagus is bright green. Season with kosher salt, black pepper, celery salt, smoked paprika, and crushed red pepper.

Fold in the green cabbage and spinach until slightly wilted. Next, make little nests for the eggs and crack an egg into each hole in the vegetable mixture. Bake until the egg whites are set, about 7-8 minutes.

Remove from the oven and finish with a squeeze fresh lemon juice and garnish with chopped parsley and more green onion. Serve with your favorite brand of crusty bread for proper dunkage with the jammy yolks.

¡Buen provecho!