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Let me introduce you to my newest obsession as of late – the breakfast skillet! It all started one day when I had a hankering for some delicata squash and didn’t want to wait for a whole one to roast – since I made that delicious discovery, everything has gone into the skillet. All it takes is a lot of fat and a starchy vegetable, the addition some flavorings, veggies, greens, leftover protein, and boom, you have a delicious one-pan meal. Below I have written a “recipe,” or more accurately the guidelines that I have been following to make these meals. The trick is to get used to the timing of the vegetables, but with a little practice it will become easier. Remember if you are using cast-iron to heat your pan up slowly, as you can overdo it and everything will stick to the pan. I love making skillets because I can use up whatever is in my fridge and I only have one pot to clean at the end of the meal.
Here are some of the skillets I have created this week, left to right:
- carrot, cauliflower, sage, mushroom and chard cooked in bacon grease
- delicata squash, chard and cinnamon cooked in coconut oil
- carrot, cauliflower, mushroom and kale cooked in duck fat with bacon and leftover roast duck
- sweet potato, mushroom, and kale with bacon and salmon
Create Your Own Skillet:
Start with a healthy saturated fat and heat up a generous amount in your skillet:
- coconut oil
- duck fat
- bacon (sometimes I cook some in the pan and then leave the fat for cooking the vegetables)
Pick a starchy vegetable and cook until just softened (around 15 minutes):
- sweet potato
- winter squash
Add some flavorings to the pan:
Add one or two vegetables to the pan and cook until almost completely soft:
- green beans
In the last couple of minutes, add some greens:
- collard greens
If you want, add some leftover cooked protein:
- shredded chicken or duck
- shredded or ground beef
Add some salt to taste and serve warm. Come back and tell me which delicious combinations you come up with!