Start your day off right with this veggie and protein-packed breakfast skillet. It’s loaded with dark, leafy greens and sweet, caramelized onions. , notes it’s perfect for weekends or weekdays—just caramelize those onions ahead of time for a mouth-watering breakfast in under 10 minutes!
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 tablespoons freshly grated Parmesan cheese
pinch of salt & fresh cracked pepper
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.
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%
Author K. Meador is a mom to two grown sons who are currently pursuing their adult lives outside the home. She enjoys history, aviation, writing, and romance. In addition, she enjoys photography, walking, and visiting with family and friends. For the past several years, she has traveled with her job and has now settled down in Oklahoma City area.
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