Weather prediction for tomorrow: COLD
Our current cold snap has really made it hard to for me get moving in the mornings. I’ve found that a cup of hot tea and a hearty warm breakfast do wonders. Even so, I didn’t prioritize breakfast after I moved out on my own. It got forgotten most of the time, and on the mornings I remembered to eat before I ran out the door, it was often leftover pasta from the night before or an Ensure drink (good nutrients, but far too much sugar). Now that I’m actually paying attention to what I eat, breakfast has become a priority. After making my bean and kale soup, I had 3/4 of the bag of kale leftover. I decided to try to incorporate it into my breakfast. I searched the web for breakfast skillet recipes, and found one I liked here. It didn’t call for kale or greens, but I figured it wouldn’t be too hard to add some.
Breakfast Veggie Skillet
- 1 teaspoon olive oil (I just poured a dollop in the pan)
- 1/2 cup chopped onion (about half an average-sized onion)
- 1 clove of garlic, minced
- 1/3 cup corn (I used canned unsalted corn; the original recipe called for frozen.)
- 1 cup drained, rinsed black beans
- a good handful of kale, chopped with stems removed (maybe around 1 cup)
- 1/2 teaspoon cumin (I used several pinches of cumin until it tasted right.)
- 1/2 teaspoon chili powder (I like spicy foods, but not early in the morning, so I didn’t use a full 1/2 teaspoon)
- (original recipe calls for a pinch of coriander, but I left it out and it still tasted good.)
- 10 oz can diced tomatoes with green chilies, drained
- 2 large eggs (or if you’re using Egg Beaters like I am, 1/2 cup of egg substitute)
- 2 oz queso fresco, crumbled (I had none and used goat cheese.)
- cilantro and avocado if desired for garnish
Instead of eating this with a fork, I wrapped it in Mission Jalapeno Cheddar Wraps (found in grocery stores beside tortillas). This tasted amazing, but shot the calorie count through the roof. If you’re watching calories, either forgo the wrap or use a low-carb tortilla.
Heat the oven to 400F.
In a large oven-safe skillet, heat the oil until shimmery. Add onions and cook until softened & translucent. Add garlic, corn, beans and kale and cook for 2 minutes, until kale begins to wilt and garlic is fragrant.
Add spices to taste and tomatoes & chilies. Though the original recipe doesn’t call for the tomatoes to be drained, I drained them. If you’re using kale, you may not want to drain the tomatoes completely as the extra liquid will help the kale cook down. Increase heat to high until liquid boils. Reduce heat to med-low and simmer for 10 minutes or so.
My skillet is absolutely huge & at this point the bean mixture was spread thinly through the pan. I piled it up in a flat-topped dome in the center of the skillet before adding the eggs. This worked perfectly & made a much nicer looking dish. If you’ve opted for whole eggs, gently break the eggs over the skillet mix. If not, measure your egg substitute & pour evenly over it. Bake for 10-12 minutes. Add garnishes, wrap (optional), and serve.
My other half eats meat, so he had a turkey sausage patty in his wrap and loved it.