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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
Saute half of sliced red onions in bu er and cook until they begin to caramelize.
Add 1 zucchini, 1 yellow squash, and 1 carrot (all shredded) and sauté a few minutes.
Next, add 1 cup greens and parsley and let cook 2 minutes.
Spread mixture out evenly in skillet. Create hollow indentation in middle.
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.
Remove from heat and use a spatula to transfer Bird’s Nest from pan to plate.
Drizzle with olive oil; top with 1⁄2 avocado cut into chunks; and add side raw sauerkraut, kimchi, or other fermented veggie if desired.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.