Healthy Egg Skillet Recipe

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

1. 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.
2. 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

1. 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.
2. 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.
3. 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.