Rainbow Breakfast Skillet

So I recently started a new job that’s basically like my dream job. I ended up leaving another job that I actually really liked and enjoyed because this one offered me a chance to do something I really love: write about nutrition.

In addition to giving me the opportunity to follow one of my passions, it also allows me to work from home. That’s right–no more waking up before the sun has even risen, taking an hour-long train ride into the Bronx, cramming onto a packed train during rush hour and then coming home totally exhausted just from the commute alone.

Last week was my first full week of working remotely, and while there are many things I have really enjoyed thus far, my favorite part is that I have time to wake up and start my day with a delicious, nourishing breakfast instead of grabbing a yogurt on my way out the door.

If you have an extra half hour to spare, this rainbow breakfast skillet is definitely worth a try. It’s loaded with veggies and health-promoting ingredients, so you feel both nourished and totally satisfied after polishing off a plate.

Sweet potatoes, for example, are high in antioxidants and vitamin A (while also being super delicious, might I add).

Tomatoes contain potassium, vitamin C and lycopene, another potent phytochemical that’s great for health.

Zucchinis are also very low in calories but jam-packed with vitamin C.

This dish also contains turmeric, a spice that’s been shown to have powerful anti-inflammatory properties. A dash or two of this each day can really add up and make a major impact on your health, helping to protect you from chronic disease.

Be sure to always pair turmeric with black pepper. This helps increase absorption to make sure you’re getting the maximum dose of health benefits with each bite.

Remember that you can customize this recipe based on what you have on hand, what’s in season and what sounds good to you. Other delicious possible ingredients include carrots, broccoli or spinach.

Whip this up next time you have a few extra minutes to spare in the morning and enjoy! And if you do make this, remember to leave me a comment or picture of your creation! 🙂

Print Recipe

Rainbow Breakfast Skillet

Equally full of both color and flavor, try whipping up this tasty breakfast skillet next time you have a few minutes to spare in the morning.

Course

Breakfast

Prep Time

15 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 red onion, diced
• 2 sweet potatoes, chopped
• 1/2 zucchini, chopped
• 1/2 cup cherry tomatoes, sliced
• 1/2 yellow bell pepper, diced
• 3 eggs
• 1 tbsp fresh parsley
• 2 tsp ground turmeric
• Dash salt
• Dash black pepper

Course Breakfast Prep Time 15 minutes Cook Time 20 minutes Servings servings Ingredients 1 tbsp olive oil 3 cloves garlic, minced 1/2 red onion, diced 2 sweet potatoes, chopped 1/2 zucchini, chopped 1/2 cup cherry tomatoes, sliced 1/2 yellow bell pepper, diced 3 eggs 1 tbsp fresh parsley 2 tsp ground turmeric Dash salt Dash black pepper

Instructions

1. Heat olive oil in skillet over medium heat and tilt skillet to distribute evenly.
2. Add garlic, onion and sweet potato to skillet and cook, stirring occasionally, for 5-7 minutes, until sweet potato is slightly browned.
3. Add zucchini, bell pepper and tomatoes to the skillet and cook an additional 3-5 minutes, continuing to stir.
4. Use spatula or spoon to move vegetables and create three small gaps for the eggs to cook. Crack eggs into the skillet and allow to cook until egg whites have set and yolks have reached desired doneness.
5. Season with salt, pepper, turmeric and fresh parsley and enjoy!

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