Paleo breakfasts can be difficult because you need to eat a lot of protein and who wants a steak for breakfast every morning? I’ve done the Paleo thing before and this is what I had for breakfast pretty much the entire time. It’s super easy to make and lasts a while. I usually triple the recipe so it lasts me all week. Rob’s sister and brother-in-law got me a cast iron skillet for Christmas so now I really have all the tools necessary to make it. I swear it tastes even better from cast iron!
2 tablespoons extra virgin olive oil
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 garlic clove, minced
2 oz white mushrooms, thinly sliced
4 large pasture raised eggs, beaten
Preheat oven to broil.
Heat oil in a cast iron skillet over medium flame. Add pepper, onion and garlic. Saute while stirring for about 5 minutes or until tender. Mix in mushrooms and continue cooking for 5 minutes, stirring occasionally. Pour in eggs and continue to stir occasionally for 2 additional minutes.
Place in over and broil for 3 to 4 minutes until eggs are brown on top and firm to the touch.
I usually add a little salt and pepper before I put mine in the oven but if you want to be truly Paleo, leave it out. I use this recipe all the time and switch out different veggies to keep it interesting. Hope you like it as much as I do. Happy cooking!