Carnitas Breakfast Skillet

CARNITAS BREAKFAST SKILLET

FOOD AS MEDICINE

Meal planning gives you the option of batch cooking different ingredients and mixing & matching so you don’t get stuck in a rut. Doing your meal prep on Sunday (or your preferred day off) sets up your week for success and ensures you don’t end up with an empty fridge and growling belly when you get home from work! They key is to choose a dish that is versatile like these Slow Cooker Carnitas–they can be served over a bed of roasted veggies, in a burrito bowl like this one, as tacos or repurposed for breakfast as in this recipe! This way, you won’t feel like you’re eating the same thing all week long and can change up your veggies and sides to ensure you are getting a full spectrum of antioxidants and nutrient diversity!

INGREDIENTS

1 Tbsp avocado oil

½ yellow onion, diced

1 medium zucchini, sliced into half moons

6-8 oz leftover Slow Cooker Carnitas

4-6 pasture raised eggs

For garnish:

¼ cup red onion, chopped

1 watermelon radish, sliced

1 jalapeño, thinly sliced

¼ cup cilantro, chopped

½ avocado, diced

1 lime, quartered

DIRECTIONS

Heat a cast iron skillet over medium high heat. Add the onion and a pinch of salt and sauté 3-4 minutes until translucent. Add the zucchini and cook, stirring, about 5 minutes until starting to brown. Add the leftover carnitas and heat through. Reduce the heat to low. Using a spoon, make 4-6 wells for the eggs (depending on how many eggs you are using). Crack an egg into each well and cook until whites are cooked through and yolks are to desired consistency. Turn off the heat and top with the red onion, watermelon radish, sliced jalapeños, cilantro and avocado. Squeeze lime on top and serve with your favorite hot sauce!

Makes 2 servings

Nutrition per serving: 447 Calories, 32g Fat, 9g Carbs, 29g Protein