Friday, September 18, 2015


  • 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.
  1. 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.
  2. 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.
  3. Transfer the skillet to the oven and bake for 10 minutes.

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