Southwestern Breakfast Skillet – 21DSD
Southwestern Breakfast Skillet
Recipe found in the 21 Day Sugar Detox cookbook by Diane Sanfilippo, page 52. With parsnips taking the place of potatoes, this Southwestern Breakfast Skillet was tasty! The leftover portions will make quick and easy eating for my workday breakfasts.
Because I knew we would be eating at least half of this dish as leftovers, I chose to make our eggs on the side. Also, in our house we kind of have a policy about avocados: when we cut into one we eat the whole thing and don’t save any for “later”. For this reason, I cut our ripe avocado into slices and served them as a side with this breakfast skillet. It was hard for my husband and me to imagine this dish without cheese, so I shredded some Jalapeno Jack and some medium cheddar and added those right before serving.
Finally, instead of mixing up the Southwestern Spice Blend, found on page 223, and then having to store part of it indefinitely, I just tried to estimate portions and make just enough for this one recipe.
Notes for Next Time
As we were eating, my husband and I were discussing the chili powder I used in this recipe. We couldn’t agree on the source for our chili. He suggested that I might try different chili powders in this recipe, as the one I used tasted hot but was not well rounded like the chili powder I expected. I wanted more garlic in the mix, and noted as much in my cookbook. When I sprinkled on a bit of garlic salt at table, it seemed to balance the slight sweetness of the parsnips better.
All in all, we enjoyed this meal and will make it again. It was fairly quick to make, on the table by 8:00 even after I enjoyed my Miracle Morning routine.