Alicia is one half of Humble Foodie, written by and for 2 recent college grads and AmeriCorps volunteers who love to eat but can’t afford the budget to try every new restaurant and type of cuisine. Instead of spending all our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home. Be friends with both halves of Humble foodie on Facebook, Twitter, Instagram, and Pinterest!
You know what rules about being an adult? I can eat whatever I want, whenever I want. This has meant chocolate cake for dinner on more than one occasion…how can I resist when I can make one in the microwave in five minutes? Breakfast for dinner has become another favorite. I’m not sure why breakfast is so much more delightful when eaten at 7:00pm than 7:00am, but a stack of cocoa surprise pancakes or a heaping skillet of vegetables, chorizo, and eggs will always be go-to comfort foods.
Since I’ve committed to completing a January Whole30, a month of squeaky clean Paleo eating, my very favorite chocolate cake is neither in the cards nor on my plate. Instead, I’m redefining treats and finding joy in every meal. Ordinary ingredients become exciting when I know that the meal I am creating will keep me energized and satisfied for hours.
This heaping skillet is packed with protein, vegetables, and healthy fat to meet that very need. Chorizo is one of my favorite ingredients (see, you CAN have treats on the Whole30!) and gives a nice flavor the mix of eggs and green vegetables. The bite of sautéed jalapeños provides a contrast to the creamy inside of crackling sweet potato homefries, which I highly recommend trying as a standalone side dish in another breakfast. Once you pick your basics, swapping ingredients to match what you have on hand is a no-brainer. A spicy green skillet is a quick and easy Paleo, Whole30-friendly meal no matter what time of day you choose to indulge.
Spicy Green Skillet – 1 hearty serving (double recipe and use a larger skillet for 2+)
Total time: 20-25 minutes
1-2 tablespoons coconut oil
½ medium sweet potato, chopped into ½-in. pieces
¼ cup chopped yellow onion
¼ cup thinly sliced green onion
½ jalapeño pepper, seeds and white ribs removed, chopped (about 2 tablespoons)
1 cup loosely packed baby spinach
¼ teaspoon ground oregano leaves
salt & pepper
4 ounces chorizo
2 large eggs
½ avocado, chopped into 1 in. pieces
Melt coconut oil in a 10″ cast iron skillet over medium heat. When the skillet is hot, add chopped sweet potato and cook until tender, flipping only a few times so the sweet potato forms a crunchy, caramelized outer layer, about 4-6 minutes. Remove to a plate.
Add more oil if needed, then add vegetables and season with oregano, salt, and pepper. Cook until onion is translucent, then remove to plate with sweet potatoes. Again, add a bit more oil if needed, then crumble chorizo into the skillet and saute until cooked through. Remove to plate.
In a medium bowl, whisk the eggs until scrambled, then pour them into the skillet. When the eggs have almost finished cooking, add the rest of the cooked ingredients to the pan and scramble. The skillet is finished once the eggs have set. Add avocado and enjoy!
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