Some weekends I’m all about the sweet brunches – stacks of pancakes or waffles of course topped some maple syrup! But lately I’ve been dealing with some episodes of elevated heart rate especially after having carb-heavy meals like toast or pasta (even when gluten-free), and even when I go too heavy on the fruit in a smoothie. As a result, I’m trying to pull back on sugar in general for at least a little while to hopefully balance myself out. So as much as I love a big stack of pancakes Sunday brunch, they weren’t sounding too great to me this weekend.

Instead I want to go more on the savoury side. These last few days I had an unexplainable craving for eggs and mushrooms, and thought it was definitely the best to indulge it; especially after impulse purchasing 6 euros worth of shiitake mushrooms at the shop yesterday.

This breakfast skillet was extremely easy to put together, and the best part is that all the components get cooked in one pan so you don’t have to face a stack of weekend dishes! This would also be easily customizable depending on your desired / available veggies.

Simple Spiralized Breakfast Skillet

  • 1 large sweet potato, spiralized

  • 1 cup mushrooms (I used a mix of chopped button mushrooms and shiitake)

  • 4 large eggs

  • Spinach

  • 1 green onion, chopped

  • 2 tbsp butter

  • ¼ tsp garlic powder

  • Salt & pepper

Melt the butter in a large frying pan on medium heat. Once melted, add in the spiralized sweet potato noodles and mushrooms. Toss with salt, pepper, and garlic powder seasonings. Cover and let cook, tossing noddles occasionally until they flatten down and begin to soften.

Create four small “nests” in the noodles and crack one egg into each nest, pouring it in slowly so the whites settle without spreading too much. Season with salt and pepper. Cover again, and let cook until the whites are solid and the yokes are to your taste.

Spread a layer of spinach on each plate and top each with two of the egg nests (the sweet potato should be soft enough you can break it apart with your spatula to separate). Top the eggs with chopped green onions. Enjoy!

Serves 2

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