Once again eggs and spinach prove that they’re the perfect breakfast pairing. This dish gives you the satisfaction of a hearty skillet breakfast, plus enough nutrition (including protein, fat, and heaping helping of vitamin C and folic acid) to keep you going till lunch rather than leaving you crashing in a couple of hours. As an added bonus, it’s super simple to make.
Spinach and Egg Skillet Breakfast
1 T coconut oil
½ C frozen hashbrowns or freshly grated potatoes
½ C frozen spinach or wilted fresh spinach
2 T shredded cheddar cheese
Salt and pepper to taste
Coat a non-stick skillet with the oil and bring to medium heat. Add a layer of hashbrowns to the pan, then a layer of spinach (check also our low in calories and high in vitamins spinach-apple salad). Continue till both are gone. Cook on medium heat, turning mixture as necessary, till potatoes are soft and beginning to brown.
Reduce heat to medium-low and make a well in the middle of the mixture. Crack the egg in the middle of the well. Cover with a lid, reduce heat to medium-low, and cook, covered, till the egg white is set and the cheese is well-melted. Transfer to a plate and enjoy.
Note: For a super-low-carb (and mega vitamin-rich) version of this dish, you can substitute grated zucchini (click here for an outstanding source of manganese and vitamin C with our creamy zucchini soup).