Brussels Sprouts Hash
I love savory breakfasts! I also love starting my day with veggies and protein!
This quick Brussels hash provides a LOT of nutrition and flavor in one skillet!
Be sure to throw any other veggies you need to use into your skillet too! It will turn out great.
Also – this makes for a quick and easy dinner recipe too on a busy weeknight!
Did you know this fun fact?!
Brussels sprouts didn’t actually originate in Belgium! They are native to the Mediterranean (along with other types of cabbage).
But in the 1200s they were grown near Brussels, Belgium, which is where they got their name.
If you turned up your nose at Brussels sprouts as a kid, definitely give them a try again – their nutrition power makes them a great addition to your regular rotation.
Low in calories and high in anti-inflammatory compounds, Brussels sprouts contain kaempferol, which appears to promote heart health and cut cancer risk.
They also are a rich source of vitamin K, which helps with blood clotting and bone health.
PLUS … they promote stable blood sugar and are a good source of ALA omega-3 fatty acids, which supports brain health, fights insulin resistance, and may improve triglyceride levels.
Tip: Try them roasted.
So delicious! Toss them on salads, eat them as a side dish, or add them to scrambled eggs or a fritta.
REFERENCES:
4 servings
Ingredients:
- 1 Tbsp avocado oil, olive oil
- 1 small onion, diced
- 1 red bell pepper, seeded and diced
- 2-3 fresh garlic cloves, pressed
- 1 lb brussels sprouts, trimmed and quartered
- sea salt and ground pepper, to taste
- 3-4 Tbsps chicken stock or water
- 4 large eggs
- freshly chopped parsley or cilantro to garnish, if desired
Instructions:
Heat the oil in a large skillet over medium heat.
Saute the onion and pepper for 3-4 minutes.
Stir in the garlic and Brussels sprouts.
Season with sea salt and pepper to taste.
Cook, stirring occasionally until veggies begin to get a golden crust. Pour in the stock or water and cover the pan.
Reduce the heat to a low and continue to cook, covered, for about 5 minutes, or until veggies are tender.
Create 4 small spaces and gently crack the eggs into each.
Cover and cook until the eggs are done to your liking, about 4-5 minutes more.
Sprinkle with freshly chopped herbs if desired.
Enjoy immediately!
Rachel
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