Low Carb Fall Harvest Breakfast Skillet
As autumn’s cool breeze and vibrant foliage roll in, it’s the perfect time to savor the season’s flavors with our fall Low-Carb
How to Make It
Step 1
Dice the onion, chop the butternut squash into cubes, slice the radishes in halves or quarters, roughly chop the kale, and mince the garlic. Add the olive oil to a skillet and place it over medium heat.
Step 2
Add in the butternut squash, radishes, and onion. Sauté until the squash and radish are “al dente” and can be pierced with a fork (but are not totally mushy), about 5-7 minutes or so. Add the minced garlic, salt, pepper, crushed red pepper, and sauté for another 30 seconds.
Step 3
Using your spatula or a wooden spoon, create 3-4 niches in the hash for the eggs, adding a little more oil if necessary. Crack your eggs into the niches, drop the heat to medium-low, and cook until the whites are set and the yolks are soft (or more firm, depending on your preference).
Step 4
When done, remove the skillet from the heat. Slice the avocado and distribute the slices on top of the skillet. Garnish with more crushed red pepper and serve immediately.
Ingredients
- Red onion – 0.5 small
- Radishes Raw – 100 g
- Butternut squash – 100 g
- Kale, raw – 2 cup
- Garlic – 1 clove
- Extra virgin olive oil – 2 tbsp
- Raw egg – 4 large
- Avocado – 0.5 each
- Crushed Red Pepper Flakes – 0.5 tsp
- Black pepper – 0.5 tsp
- Salt – 0.75 tsp