Skillet Garden Eggs (Breakfast Recipe Modified for the 17 Day Diet)

Skillet Garden Eggs (Breakfast Recipe Modified for the 17 Day Diet)

I found this wonderfully pleasing photo and equally interesting recipe called Skillet Garden Eggs with Fontina. I’ve modified the original recipe to conform to the 17 Day Diet. Here it is:

Skillet Garden Eggs with Mozzarella or Parmesan

Ingredients:

1 tablespoon olive oil

2 ounces of Ground Turkey (for Cycle 1 or 2) OR 2 slices Canadian Bacon or Reduced Fat Turkey Bacon (for Cycle 3 only)

1 small red onion, chopped

2 cups chopped spinach or kale (for Cycles 1 or 2) OR 2 cups chopped Swiss chard (for Cycle 3 only)

5-6 sliced mushrooms (for Cycles 1 or 2) OR 1/2 small zucchini, finely chopped (for Cycle 3 only)

1/2 cup halved cherry or grape tomatoes

Salt and ground black pepper

4 eggs

1/2 cup grated low-fat mozzarella or parmesan cheese

Directions:

In a large nonstick skillet over medium, heat the olive oil. Add the meat and onion and saute until the onion is tender, about 5 minutes. Add the greens (spinach, kale or swiss chard) and mushrooms or zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.

Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer. Using a spoon, create 4 wells in the vegetables, each about 2 inches across. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about 3 to 4 minutes.

Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute. Use a spatula to transfer half of the vegetables and 2 eggs onto each plate.

Yields 2 Servings

Photo courtesy of Kaitlynn P. of the 17DD Blog Community

View the original recipe here.

Original article and pictures take 17ddblog.com site