Beets may be the extra little addition that’s missing from your morning meal.
On the weekends I enjoy using the extra time in the morning to experiment with new recipes. This sometimes consists of making something up based off of what I have left in the house rather than me planning ahead. My newest breakfast idea came from knowing I had eggs that needed to be used, but wanting to be creative. However, I didn’t have much else to mix with them. I was going to do an egg on toast when I began to overthink the beets I had. Luckily this turned out to be a wonderful hold up because instead of using them for a lunch or dinner meal I decided why not have beets for breakfast?!
I love beets but am just starting to cook them myself. Since I’ve recently discovered how much I like them I order them as often as possible at restaurants, especially if it is something with red and gold beets together! The last time I went to the grocery store I decided I had to buy a gold one too and prepare it on my own.
In my opinion, you can’t go wrong with sautéed beets so I filled my skillet with beets, spinach and eggs together! This trio provides tons of vitamins and a good source of protein. For this recipe you can choose whatever color beets you prefer, or try both like I did!
Peel the beets then chop into small pieces (about an inch or so in size). Sauté with coconut oil, herbs and seasoning in a skillet until they start to soften up. This should be about 5 minutes or so.
Push the beets to the outer side of the skillet and crack the eggs into the middle. Cook for a minute or two, depending on how you like them.
When they are almost finished cooking toss some spinach in to heat up on a separate side of the pan. (You can choose to do the vegetables in a separate skillet of course.)
Once everything is ready remove from the beets, spinach and eggs heat and serve warm!
Skillet Beets, Spinach and Eggs
- 2 small beets red and gold
- 2 eggs
- 1 cup spinach
- 1 tbsp coconut oil
- 1 tsp basil
- 1/4 tsp pepper
- 1/4 tsp sea salt
- Peel the beets then chop into small pieces. Sauté with coconut oil, herbs and seasoning in skillet until they start to soften up.
- Push the beets to the side of the skillet and crack the eggs in. Cook for a minute or two, depending on how you like them. While they finish cooking toss some spinach in to heat up on a separate side of the pan.
- Once everything is ready remove from heat and serve warm!
Beets, spinach and eggs is a deliciously smart combination. This colorful, healthy and scrumptious dish is something you can definitely appreciate! To me, beets taste like candy…. so it’s like a treat right after you wake up. Breakfast is served!
If you are interested in knowing how to cook the entire beet in a recipe check out this post. Spinach is wonderful for your body, but the greens of the beet are nothing to waste!
Wish list cookware set! Eco friendly nonstick ceramic skillets in three different sizes. Yes please!
>>This is a Whole30 APPROVED recipe!
Some sources I used to gather information: