Power Greens Breakfast Skillet

By jenncrose

Start your day off right with this veggie and protein-packed breakfast skillet. It’s loaded with dark, leafy greens and sweet, caramelized onions. Elle Penner, R.D., notes it’s perfect for weekends or weekdays—just caramelize those onions ahead of time for a mouth-watering breakfast in under 10 minutes!
Nutrition Information
Serves: 2 | Serving Size: 1/2 of skillet
Per serving: Calories: 285 ; Total Fat: 16g; Saturated Fat: 7g; Monounsaturated Fat: 5g; Cholesterol: 271mg; Sodium: 357mg; Carbohydrate: 21g; Dietary Fiber: 4g; Sugar: 4g; Protein: 17g
Nutrition Bonus: Potassium: 856mg; Vitamin C: 281%; Vitamin A: 266%; Iron: 19%; Calcium: 34%

Ingredients

• 1 medium yellow onion, sliced thin
• 1 tablespoon butter (or olive oil)
• 4 cups assorted greens like kale, spinach, baby swiss chard (chopped if not baby greens)
• 3 eggs
• 3 tablespoons freshly grated Parmesan cheese
• pinch of salt & fresh cracked pepper

Details

Cooking time 15mins
Adapted from myfitnesspal.com

Preparation

Step 1

In a medium size cast iron skillet, melt butter over medium to medium-low heat. Add onion, stir to coat. Allow at least 30 minutes for the onions to caramelize. Stir every so often so the onions don’t burn. They will be done when they have a deep brown color.

When onions are done, set the oven broiler to Low and move the rack to the middle if it’s not there already. Add greens to the skillet and continue to cook on the stove until wilted. The amount of time will vary depending on the type of greens you use. Form 3 wells for the eggs. Crack one egg into each well and cook for 3-4 minutes until whites start to set. Sprinkle with cheese before transferring to oven and broil eggs until they are cooked to your liking.

Note: Caramelize extra onions to make another skillet later in the week. Use 1 tablespoon of butter or olive oil per onion. Leftover onions should keep in the refrigerator for up to 5-7 days.