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How to make a skillet breakfast/lunch

If you follow me on Instagram, you know that I often have a plate of veggies + some kind of protein for breakfast or lunch.

(chased with dark chocolate, full disclosure)

veggie bowl

I’ve found this to be a really great (and pretty quick!) way to get more veggies into my diet at either breakfast or lunch.

That’s better for my body and it’s also a really helpful way for me to avoid wasting vegetables.

Scrambled eggs with veggies.

Since I’m usually just making this for myself, I use my small cast iron skillet.

I got it for something like $5 twenty years ago, and it’s still going strong.

small lodge cast iron skillet

I also sometimes use my slightly larger Lodge cast iron skillet (it comes with a red silicone handle cover, which is fabulous.)

(You can find both pans on my Amazon shopping page, which is an affiliate page.)

You can use whatever pan you want, but cast iron is very helpful for getting a nice sear on your veggies. Plus, it’s cheap and nearly indestructible.

parsnips, peppers, and an egg.

parsnips, peppers, and an egg

First, I add some fat to my cast iron skillet and set it to heat over medium heat. I use bacon grease if I have it around, but of course you can use whatever fat you want. I think some hot fat is pretty essential, though.

Breakfast bowl with parsnips.

Second, I poke through my fridge to see what produce and protein I need to use up.

Then I cut up my produce, add it to the now-hot skillet, and sprinkle it with salt and pepper.

Plate of eggs and veggies

And depending on what protein I have, I either cook it with the veggies (sausage, for example) or cook it quickly after I take the veggies out (eggs!)

skillet peppers and sausage, plus avocado toast

skillet peppers and sausage, plus avocado toast

I don’t cook my vegetables super long…just enough to get them crisp-tender.

To recap, the important stuff:

  • hot cast iron pan
  • hot grease
  • salt and pepper
  • random veggies
  • some kind of protein

It really doesn’t take that long, (especially if you have some prepped produce), and I think you’ll find you eat more veggies and waste less produce if you add a skillet meal to your breakfast/lunch routine a few times a week.

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Friday 8th of June 2018

This is such an awesome idea, thank you, I am going to do this; maybe not for breakfast but for dinner or lunch; what a great way to use up random stuff without having to think!


Tuesday 5th of June 2018

a few months ago my husband's blood work at his annual physical showed his blood sugar and cholesterol were high and he was overweight. I make 90% of what he eats, so I had to change what I cook drastically (we live in the south, so just think Paula Deen food). I didn't know it was called "skillet dinner", but that's what I cook now for many of his supper meals. Peppers/onions/ground turkey/taco seasoning/chipotle spinach/okra/pre-cooked shredded smoked pork chicken breast/asparagus/carrots. Steak/broccoli/peppers/Asian sauce I have found the best way to keep these alive is with LOTS of flavor (chipotle, smoked meats, Asian flavors, etc)

He's lost over 30 pounds (from 220lbs to 190lbs) and everything is well back within range on his blood results so it apparently works wonders! (he has a high fiber cereal in the mornings and a salad with a protein at lunch...yogurt and fruit for snacks). Crazy thing is that I have had him on this plan now for months, but I'm still dragging my feet on giving up the junk for myself...ugh!


Tuesday 5th of June 2018

My favourite line from this post: "I think some hot fat is pretty essential, though."

People seriously need to start cooking with more fat. It's so delicious and good for us and, umm... delicious.

That is all.


Tuesday 5th of June 2018

YUM. I love a fried egg on most anything and at lunch it's even better. This reminds me of my mother's Friday soup - dibs and dabs of everything with homemade chicken or beef stock and some pasta at the end of a long week.


Tuesday 5th of June 2018

Scott, what is swede? (From the recipe)


Tuesday 5th of June 2018

I'm not Scott, but swede is rutabaga

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