Dr. Seuss' dish is all grown up! We've dropped the ham in favor of mushrooms, and ample leafy greens make this breakfast a nutritional powerhouse – with just 150 calories per serving.
Hands-on time: 25 minutes
Total time: 30 minutes
- 1 tbsp olive oil
- 1 white onion, thinly sliced
- 1/4 tsp plus pinch sea salt
- Fresh ground black pepper, to taste
- 4 cups roughly chopped collard greens
- 3 cloves garlic, minced, divided
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 4 cups roughly chopped spinach
- Olive oil cooking spray
- 5 white mushrooms with stems, sliced
- 4 large eggs
- 2 tbsp Greek yogurt (NONDAIRY ALTERNATIVE: vegan cream cheese)
- 1 tbsp milk 1% milk (NONDAIRY ALTERNATIVE: light coconut milk)
- 2 tsp red chile paste
- Preheat oven to 400°F.
- In a large heavy-bottomed pot, heat oil on medium-high. Add onion and cook, stirring frequently, until tender and lightly browned, about 3 minutes. Add salt, pepper and collard greens and cook, stirring, until vibrant green, about 3 minutes. Add 2 cloves garlic, cumin, oregano and pepper flakes and stir to combine. Add spinach and cook, stirring, until wilted, about 2 minutes. Turn off heat.
- Mist a cast iron skillet with cooking spray. With tongs, remove spinach mixture from pot and transfer to skillet, leaving excess liquid in pot. Scatter mushrooms over top. Make 4 wells in spinach mixture and gently crack eggs into wells. Bake until eggs are set, 7 to 10 minutes.
- Meanwhile, in a small bowl, whisk yogurt, milk, remaining 1 clove garlic and chile paste until combined. Distribute mixture in dollops over top of spinach mixture. If desired, serve with multigrain bread to soak up the egg yolks.
Nutrients per serving (1/4 of Green Egg Skillet Bake): Calories: 150, Total Fat: 9 g, Sat. Fat: 2 g, Carbs: 8 g, Fiber: 3 g, Sugars: 3 g, Protein: 10 g, Sodium: 281 mg, Cholesterol: 212 mg