If you struggle with making breakfast a bit more interesting than the usual scrambled egg variety, here’s a recipe I found that I modified so it would be 17 Day Diet friendly.
This would also work for lunch or dinner – you really can have eggs any time of the day!
You can either make the recipe as-is, or substitute your favorite veggies if you’re not a fan of tomatoes or mushrooms.
Skillet Garden Eggs Ingredients
Here’s what you need to make this Skillet Garden Eggs recipe:
A good quality lean protein is the first ingredient you’ll need. This particular recipe calls for ground turkey. You could also use Canadian bacon or a low-sugar sausage if you’re in Cycle 3.
Once you have your protein base, your vegetables are next.
You’ll start with a red onion. If you’re not a fan of onions like me, you can skip this ingredient.
Next, you’ll want fresh spinach or kale.
You can use frozen spinach, but make sure you squeeze all the extra liquid out once it’s defrosted. Otherwise, you’ll have a very runny breakfast!
Get your morning minerals in with fresh mushrooms. I personally like crimini mushrooms, but any variety will do.
If you want, canned mushrooms are fine as well.
Next, you’ll want to gather tomatoes – either grape or cherry are fine. If you don’t have these variety, a Roma tomato would be good because they’re typically less juicy than a beefsteak tomato, for instance.
Of course you have to have eggs. What’s breakfast without them? Especially this breakfast recipe!
Finally, a good quality cheese. This recipe calls for mozzarella or Parmesan because they’re lower in fat, but you could crank it up a notch with a yummy goat cheese if you’re in Cycle 3 (or stick to low or non-fat in Cycles 1 or 2).
Ingredient Substitutions or Additions
The sky really is the limit when it comes to this breakfast recipe. If you’re not fond of red onions, but don’t mind scallions for instance, then go with scallions.
If you don’t like mushrooms, skip them entirely.
If you want to add in roasted sweet potato, this would be a great addition!
Be creative and have fun with your breakfast!
Other Low-Carb Breakfast Egg Recipes
If you enjoy this Skillet Garden Eggs dish, you might want to try these other healthy breakfast ideas:
If you make this dish, let me know how you enjoy it! I’d also appreciate it if you come back and review the recipe in the card below.
If you switch it up a bit and use different ingredients, I’d love to hear from you! Enjoy!
- 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
- In a large nonstick skillet over medium, heat the olive oil.
- Add the meat and onion and sauté 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.
Approved all cycles. See recipe for substitutions for later cycles.