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One pan. Ten minutes. Lots of veggies. Flavorful. I would go on but I think I've gotten my point across. This egg skillet uses the most convenient veggies: riced cauliflower, frozen green beans, and sliced mushrooms. Each of these can be found affordably at most grocery stores and make this meal both EASY and good-for-you! This has become a staple meal in my house because it can be eaten for any meal, but I usually make it for breakfast. I've said it in my Big Bowl Zucchini Spice Oatmeal recipe and I'll say it again: nothing makes you feel more nourished than eating veggies for breakfast!
Although this recipe is a single serving, it could be multiplied to feed any amount of people. You'd just cook the veggies in a large skillet and form several wells to crack the eggs into.
I love this recipe because it is extremely flavorful with only 6 ingredients, keeping it quick and simple. I have listed a few ingredients that I love adding to take this skillet "over the top," but they are completely optional!
I have listed some of the ingredients that I own down below. These products are tried and true and are the best quality and value that I have found.
Asian Egg Skillet For One
Single serve.
Ingredients:
1 TBSP coconut oil
1 cup frozen riced cauliflower
1/2 cup frozen green beans
1/2 cup sliced mushrooms
1 tsp liquid aminos, coconut aminos, or soy sauce
Optional add-ins: pinch of crushed red pepper, 1 TBSP nutritional yeast, 2 TBSP chopped cilantro
2 eggs
Sriracha (optional)
Directions:
Melt the coconut oil in a small frying pan over medium heat. Add in the cauliflower, green beans, sliced mushrooms, liquid aminos, and the optional add-ins. Cook for about 5 minutes, or until softened.
Form a well in the middle of the pan. Crack in two eggs and add just a splash of water. Cover the pan with a lid and continue cooking over medium heat for 5 more minutes.
Transfer the egg skillet onto a serving plate. Drizzle the Sriracha (if using) and enjoy!
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