Happy Cinco de Mayo! (Or Cinco de Drinko as we often call it) I’ve really got nothing mexican themed planned for today. Sorry. I mean, I like holidays and all, but I just can’t keep up with all of them. The Hubs is out of town, and I’m still doing a bit of work catch up. The beginning of the month is always the busiest time for me, so I’ve been glued to my computer the last few days. (Ok, except for that afternoon bike ride I took yesterday. The weather was perfect! What can I say?) Instead, I made this UBER healthy one skillet meal that I adapted from one I saw in Cooking Light (shocker). If only cooking was always as easy as throw-it-all-in-a-pot-and-turn-on-the-heat! That pretty much sums up this recipe. The Cooking Light version had potatoes and gruyere cheese. In mine, I omitted the cheese, added more veg, and added some fresh made chicken sausage as to stay in line with the slow carb diet I’ve been following. I mean, you can’t really get more nutritional than this! If The Hubs was here, I’m sure he’d slather his in Sriracha too. Sigh, I miss him already. Good thing he’ll be home tonight!
One Skillet Meal adapted from Cooking Light
- 2 tablespoons extra-virgin olive oil
- 2 chicken sausages, casings removed
- 2 cups sliced leek (about 2 large)
- 1/2 bunch of asparagus, chopped
- 1/2 yellow summer squash, chopped
- 2 garlic cloves, minced
- 1 1/4 teaspoons Spanish smoked paprika, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon coarsely ground black pepper, divided
- 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
- 4 large eggs
1. Heat a large skillet over medium heat. Add oil to pan. Add sausage. Cook until browned. Remove from pan. Add leek; cook 8 minutes, stirring frequently. Add asparagus, squash and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly. Add cooked sausage back into mix. Using a spoon, push mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 5 minutes or until egg yolks are lightly set.
****Note: Add potatoes! Cheese! Bacon! Broccoli! Whatever you may have laying around should work in this recipe.