Ingredients
- 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.
Instructions
- 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.
