This Healthy Italian Breakfast Skillet recipe with cauliflower rice, spinach, tomatoes, and eggs makes a delicious meal any time of the day!
Italian Breakfast Skillet
This Italian breakfast skillet is made in one pan and ready in as little as 20 minutes. It is filled with Italian flavors and healthy veggies that are low in carbohydrates, but it is high in protein, fiber, vitamins, and minerals. Flavorful and filling, this healthy breakfast skillet is great served for breakfast or Sunday brunch but also makes a wonderful lunch or dinner!
Breakfast skillets are one of my favorite meals and what I would most likely order for brunch at a restaurant. However, I typically see breakfast skillets with potatoes as the base. Cauliflower is more nutritious than potatoes and lower in both carbohydrates and calories. Plus, it tastes just as good, if not even better, in my humble opinion. If you don’t care about the carbs, try serving this skillet with some yummy Cheddar Biscuits on the side since you ate such a healthy meal!
I hope you enjoy the Healthy Italian Breakfast Skillet!
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Healthy Breakfast Skillet Ingredients
These healthy breakfast skillet ingredients are low-carb, keto-friendly, gluten-free, and vegetarian. If you would like to make it a vegan breakfast skillet, try tossing in this Easy Baked Tofu.
- eggs – I use large organic pasture-raised eggs that are humane certified, which I highly recommend using if you can.
- cauliflower rice – Fresh cauliflower rice and frozen cauliflower rice both work. I prefer fresh cauliflower. You can use pre-riced cauliflower or you can rice cauliflower florets in a food processor.
- spinach – fresh baby spinach.
- tomatoes – cherry tomatoes or grape tomatoes halved.
- olive oil – I use organic EVOO.
- garlic – freshly minced cloves of garlic.
- Italian seasoning – Blend of dried herbs including basil, thyme, oregano, rosemary, and sage.
- salt and pepper – I used a little salt and lots of freshly ground pepper.
Optional Garnish:
- parmesan cheese – freshly grated. I usually add it to mine.
- basil – freshly chopped basil or other fresh herbs.
- crushed red pepper – to add a little heat.
How to Make an Italian Breakfast Skillet with Cauliflower Rice
To make this Italian breakfast skillet with cauliflower rice, you can use pre-riced cauliflower or rice cauliflower florets in a food processor.
First, add the olive oil to a large skillet and heat over medium heat. Add the minced garlic to the pan and saute for about 30 seconds or until the garlic is fragrant, not burnt. Add the cauliflower rice and Italian seasoning to the skillet and stir to combine. Cook, stirring occasionally, until the cauliflower rice is tender and turning golden, about 10 minutes.
Stir in the halved cherry tomatoes and spinach, then cook until the spinach is wilted.
Make three or four wells into the cauliflower mixture, then spray the pan with oil. Carefully crack an egg into each well. Cook the eggs until they are done to your liking, then remove from heat.
Alternative: As an alternative, you can prepare the eggs in a separate pan and top your breakfast skillet with any style of eggs, like scrambled eggs or fried eggs. If you would like to make it a vegan breakfast skillet, try tossing in this Easy Baked Tofu.
Season with salt and pepper to taste. You can also stir in some crushed red pepper flakes to make it a little spicy or garnish with grated parmesan cheese and chopped fresh herbs if you would like. Serve hot and enjoy!
Healthy Italian Breakfast Skillet
Ingredients
- 3 - 4 large eggs see notes
- 12 - 16 ounces cauliflower rice see notes
- 5 ounces fresh baby spinach
- 5 ounces tomatoes halved cherry tomatoes or grape tomatoes.
- 2 tablespoons olive oil
- 1 tablespoon minced garlic 4 cloves minced.
- 1 teaspoon Italian seasoning add more to taste
- salt and pepper to taste
Instructions
- Add the olive oil to a large skillet and heat over medium heat. Add the minced garlic to the pan and saute for about 30 seconds or until the garlic is fragrant, not burnt. Add the cauliflower rice and Italian seasoning to the skillet and stir to combine. Cook, stirring occasionally, until the cauliflower rice is tender and turning golden, about 10 minutes.
- Stir in the halved cherry tomatoes and spinach, then cook until the spinach is wilted.
- Make 3 or 4 wells into the cauliflower mixture, then spray the pan with oil. Carefully crack an egg into each well. Cook the eggs until they are done to your liking, then remove from heat. *see notes for alternatives
- Season with salt and pepper to taste. You can also stir in some crushed red pepper flakes to make it a little spicy or garnish with grated parmesan cheese and chopped fresh herbs if you would like. Serve hot and enjoy!
Notes
- parmesan cheese - freshly grated.
- basil - freshly chopped basil or other fresh herbs.
- crushed red pepper - to add a little heat.
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