Birds Nest Breakfast Skillet


  • 2 Tbsp. Butter
  • 1 Red Onion thinly sliced
  • 2 Zucchini shredded in food processor or by hand using a grater
  • 2 Yellow Squash shredded in food processor or by hand using a grater 
  • 2 Carrots, shredded
  • 2 Cups greens of choice, chopped
  • 1/4 Cup Parsley chopped
  • 6–8 Eggs (3–4 Eggs per person unless serving with another protein)
  • Salt and pepper to taste 
  • 1 Tbsp Olive Oil
  • 1 Avocado Cubed


  1. Saute half of sliced red onions in bu er and cook until they begin to caramelize.

  2. Add 1 zucchini, 1 yellow squash, and 1 carrot (all shredded) and sauté a few minutes.

  3. Next, add 1 cup greens and parsley and let cook 2 minutes.

  4. Spread mixture out evenly in skillet. Create hollow indentation in middle.

  5. Crack 3–4 eggs into the indentation and add about a teaspoon water around edge of skillet. Sprinkle with salt and pepper to taste. Cover and let steam until eggs develop a so, white film over yolk and whites are cooked. This doesn’t take long—about 2 minutes.

  6. Remove from heat and use a spatula to transfer Bird’s Nest from pan to plate.

  7. Drizzle with olive oil; top with 1⁄2 avocado cut into chunks; and add side raw sauerkraut, kimchi, or other fermented veggie if desired.

Serves 2