Single Skillet Breakfast Recipe

Eggs: The main protein source for this breakfast, providing essential nutrients and a fluffy texture when scrambled.

Baby spinach: Adds a boost of vitamins and minerals, and wilts down nicely when cooked.

Diced tomato: Brings a fresh, juicy element to the dish, balancing the richness of the eggs and cheese.

Shredded cheese: Melts over the top, adding a creamy, savory finish to the meal.

Olive oil: Used to sauté the vegetables, adding a subtle flavor and preventing sticking.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the flavor profile.

To ensure your eggs are perfectly scrambled and fluffy, avoid over-stirring them in the skillet. Gently fold the eggs with the spinach and tomato mixture, allowing them to set slightly before each fold. This technique helps maintain a soft texture and prevents the eggs from becoming rubbery.

• eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and flavor of eggs, making it a great plant-based alternative.

• baby spinach - Substitute with kale: Kale provides a similar nutritional profile and can be sautéed to achieve a similar texture.

• diced tomato - Substitute with sun-dried tomatoes: Sun-dried tomatoes offer a more intense flavor and can add a chewy texture to the dish.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan alternative.

• olive oil - Substitute with coconut oil: Coconut oil can be used for cooking and adds a subtle sweetness to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can be used to add heat to the dish.

• Allow the single skillet breakfast to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled breakfast to an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• Label the container with the date of preparation. This helps keep track of freshness.
• Store the container in the refrigerator if you plan to consume the breakfast within 3-4 days. The eggs and vegetables will stay fresh and safe to eat within this timeframe.
• For longer storage, place the airtight container in the freezer. The single skillet breakfast can be frozen for up to 2 months without significant loss of quality.
• When ready to eat, thaw the frozen breakfast in the refrigerator overnight. This gradual thawing helps maintain the texture of the eggs and vegetables.
• Reheat the thawed breakfast in a skillet over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave. Place the breakfast in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• If the shredded cheese has clumped together during storage, you can add a little extra fresh cheese while reheating to enhance the flavor and texture.
• Always check the reheated breakfast for even heating and ensure it reaches an internal temperature of 165°F (74°C) to ensure food safety.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover Single Skillet Breakfast in the skillet.
  4. Stir occasionally to ensure even heating.
  5. Cook until the eggs and vegetables are heated through, about 5-7 minutes.

• Microwave Method:

  1. Place the leftover Single Skillet Breakfast on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check if the eggs and cheese are heated through. If not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Single Skillet Breakfast in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until the eggs and vegetables are heated through.
  5. Remove the foil for the last 2-3 minutes to let the cheese get bubbly and slightly browned.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the leftover Single Skillet Breakfast on a toaster oven-safe tray.
  3. Cover with aluminum foil to keep it moist.
  4. Heat for about 10 minutes, checking halfway through.
  5. Remove the foil for the last few minutes to let the cheese melt and get slightly crispy.

• Skillet: A flat-bottomed pan used for cooking the entire breakfast in one go.

• Spatula: A tool for stirring and scrambling the eggs with the vegetables.

• Cutting board: A surface for safely dicing the tomato.

• Knife: A sharp tool for dicing the tomato.

• Measuring cup: Used to measure the exact amount of baby spinach and shredded cheese.

• Tablespoon: Used to measure the olive oil.

• Stove: The heat source for cooking the ingredients in the skillet.

Pre-chop ingredients: Dice the tomato and wash the baby spinach the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to eliminate the need for grating.

Cook in batches: Double the recipe and store leftovers in the fridge for a quick breakfast the next day.

One-pan cleanup: Use a non-stick skillet to make cleaning up faster and easier.

Preheat the skillet: Start heating the olive oil while you gather the other ingredients to save a few minutes.