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prep time
10 min
cook time
20 min
ready time
30 min
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 breakfast skillet. This wholesome dish is a standout among Low-Carb autumn recipes, celebrating the season's bounty while providing a nourishing start to your day. Comprising a medley of butternut squash, kale, radishes, and eggs, this skillet is both delicious and nutritious. Let's explore the health benefits of this breakfast skillet, how you can customize it, and the best way to store it for meal prep.
Is this breakfast skillet healthy?
Absolutely! This autumn Low-Carb breakfast skillet is brimming with health benefits. Butternut squash is a rich source of vitamins A and C, providing immune-boosting properties. Kale, known as a nutritional powerhouse, adds vitamins K, C, and A, as well as fiber and antioxidants. Radishes offer a crisp texture and a dose of vitamin C. Eggs provide protein and essential nutrients like choline. This skillet is a balanced meal that combines complex carbohydrates, fiber, healthy fats, and protein. The avocado and olive oil add a dose of heart-healthy fats and keep you satiated for longer. Additionally, it's low in carbs, making it suitable for Keto diets. The incorporation of fresh ingredients and minimal processing ensures that you're starting your day on a wholesome note.
How to customize this recipe?
Customization is where you can truly make this autumn breakfast skillet your own. Experiment with different vegetables based on what's in season or your personal preferences. Feel free to add bell peppers, mushrooms, or spinach for extra variety. Adjust the level of spiciness by modifying the amount of crushed red pepper to match your heat preference. You can also personalize this skillet by incorporating your favorite herbs or spices, such as thyme, rosemary, or paprika, to infuse additional flavors. Customize this recipe to create a breakfast skillet that resonates with your taste buds while staying true to its Low-Carb and nutrient-rich foundation.
How to store this skillet for meal-prep?
For those who embrace meal prep, storing this autumn breakfast skillet is straightforward. After cooking, allow the skillet to cool to room temperature. Portion it into airtight containers, ensuring each serving includes a balanced amount of veggies and eggs. Refrigerate these containers for up to four days. When you're ready to enjoy your meal, simply reheat it in a microwave or on the stovetop until it's heated through. This convenient approach allows you to savor the flavors of this nutrient-packed skillet throughout the week, making meal prep a nutritious and hassle-free experience.
Net Carbs
8.4 g
Fiber
6 g
Total Carbs
14.4 g
Protein
15 g
Fats
29.8 g
377 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
30 min
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.
Comments
UpbeatKetone857399 a year ago
Delicious! I’ve never cooked with these veggies before so I was pleasantly surprised that everything tasted so good. Husband loved it too, will definitely make it again.
StellarKale410007 a year ago
I made this for breakfast for nearly 2 weeks now. I add the kale about 4 minutes in.
AwesomeMacadamia407968 a year ago
Made it with red bell pepper instead of radish. Pretty tasty. I think I missed the step on adding the kale but threw it in after the squash was ready.