Prep Time: 20-25 minutes
Cook Time: 70-80 minutes
Yield: 2 servings
Packed with vitamins, fiber, and healthy fats, this skillet deserves the title "healthy." Brussels sprouts, spaghetti squash, and broccoli make it a filling egg and veggie mashup flavorful and satisfying enough to enjoy for any meal.
To make the roasted vegetables
- Preheat oven to 400F. Halve spaghetti squash, scrape out seeds, and place squash face up on a sheet pan. Drizzle with avocado oil and season with black pepper and garlic powder. Roast in oven for 45 minutes.
- While squash is roasting, spread Brussels sprouts and broccoli florets across a sheet pan. Massage with avocado oil, garlic powder, black pepper, and turmeric. Roast for 20 minutes or until fork tender.
To make the skillet
- On medium heat, warm avocado oil in a cast iron skillet. Add Brussels sprouts, broccoli, and 1/2 cup shredded spaghetti squash and briefly sauté. If you prepared the vegetables the night before and stored in the fridge, simply sauté until warmed through.
- Create 2 cavities in the vegetable mixture and crack eggs into each opening. Cook on low heat for 2 minutes, or until the whites have set, then transfer to broiler until yolks are cooked to your liking.
- Top skillet with hummus and season as desired. Dig right in!
Note
This recipe only calls for 1/2 cup spaghetti squash, so you'll have leftover roasted squash. Wondering what to do with it? Try a leftovers breakfast hash, incorporate it into a leftovers breakfast burrito, or toss it in your favorite pasta sauce and top with a poached egg and Parmesan for dinner.



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