2 tablespoons extra-virgin olive oil or coconut oil
2 cloves garlic, minced
1 yellow onion, chopped
1 pound Brussels sprouts, halved
4 ounces portabello mushrooms, sliced
1 medium sweet potato, cut into ½" cubes
1 teaspoon sea salt
12 ounces precooked ham, cubed
4 eggs (optional)
¼ cup grated Parmesan cheese (optional)
Preheat the oven to 350ºF.
In a large ovenproof skillet over medium-high heat, heat the oil. Cook the garlic and onion for 2 minutes, or until the onion is translucent. Add the Brussels sprouts, mushrooms, sweet potato, and salt and stir. Cook, covered, stirring occasionally, for 7 to 8 minutes, or until the Brussels sprouts and mushrooms soften. Stir in the ham.
If desired, use a spoon to form 4 small evenly spaced depressions in the mixture. Crack an egg into each. Sprinkle the cheese over the top, if using.
Transfer the skillet to the oven and bake for 10 minutes.
I am in my 78th year and live in New Zealand. In 2013 my husband, John, and I spent our 50th Wedding Anniversary in Hawaii. We have a major trip to North America planned for 2018
I have a long history of losing and gaining weight. I first began keeping an on-line journal around 2000 as a way to record my weight loss and quest for better health.
We moved to Christchurch in December 2015 to be near our only Grandchild. Ava -Jane is a wonderful gift to our family.
Life is full of the unexpected.
I am all about having some fun times this year.