Breakfast can be a struggle for people with diabetes. Finding a balance between satisfying meals and blood sugar control is often difficult. Many traditional breakfast options, like waffles or pancakes, are high in carbohydrates and can cause blood sugar spikes. However, relying solely on bacon and eggs can get boring. I’m excited to share this Southwest breakfast skillet recipe with you today.
One of the unique things about this recipe is that we’re taking out some of the elements that make breakfast skillets heavy in carbs, fat, and salt. Instead, we add tons of fresh vegetables, making it a delicious and nutritious one-pot make-ahead dish.
Cooking is all about creating beautiful and colorful dishes that make people say “ooh” and “ahh.” In this recipe, we cut eight ounces of button mushrooms in half and then halved them again. Mushrooms are flavorful and an excellent meat substitute, adding a meaty texture to the dish without the extra saturated fat.
Next, we dice an onion, using only half of it for this recipe. By changing our mindset from focusing on foods we can’t have to exploring the possibilities of delicious dishes we can enjoy, we can successfully transition towards a diabetes-friendly diet. This recipe is an excellent example of how simple substitutions can make a big difference in taste and health.
We also add a colorful element to the skillet with a beautiful orange bell pepper. To remove the seeds, gently cut around the bell pepper with a knife. Cutting the pepper in half will give you a flat surface to slice it into sticks, which can then be cut into square pieces, similar to the onions. This step ensures even cooking, preventing smaller pieces from overcooking compared to larger ones.
Potatoes were once considered off-limits for people with diabetes, but it’s all about finding ways to incorporate them in healthier preparations. In this recipe, we use tiny and cute gold or red potatoes cut into small pieces. By cooking them in a pan with minimal fat and salt, we create a better option for those managing their blood sugar.
Now, let’s move on to the garlic. Give one clove a gentle smash with the flat side of your knife to release the flavors. Protect your fingers while finely chopping the garlic using a claw-like hand position. We’ll keep it aside as it will be added last to prevent it from burning and imparting a bitter taste to the dish.
The perfect green Kale adds color and hardiness to this skillet dish. Pull off the leaves, reserving the rib for future use. If desired, chop up the rib to add bulk to a salad or share it with your pups as a tasty treat. The kale leaves are torn into smaller pieces, providing a delightful bite and chewiness.
Now that we have all our beautiful and colorful vegetables ready, it’s time to cook the bacon. Opt for low-sodium bacon to reduce salt intake, essential in managing diabetes. An enamel cast-iron pot is an excellent choice as it offers non-stick properties and eliminates the need for extra oils or fats to prevent sticking.
Heat the pot over medium-high heat until it sizzles nicely. This heat is sufficient to cook the bacon thoroughly. After around five to seven minutes, turn off the heat and flip the bacon. The residual heat in the pot will finish cooking the bacon to perfection. Place the cooked bacon on a paper towel to absorb excess fat.
While wearing heat-safe gloves, carefully remove the pot from the heat and leave the bacon drippings behind. These flavorful drippings will enhance the overall taste of the dish. Now, back to the beautiful vegetables we prepared earlier. Add them to the pot with the bacon drippings and stir them well.
Cook the vegetables until they are tender but still slightly crisp. This usually takes about 10-15 minutes, depending on your preference. Ensure that the pieces are as even as possible to promote uniform cooking. Unevenly sized pieces may result in some vegetables being overcooked or undercooked.
Finely chop the garlic you prepared earlier and add it to the skillet as a final step. Remember to keep the heat off at this point to prevent the garlic from burning. Burnt garlic can add a bitter taste to the dish, which is undesirable. Toss in the torn kale leaves for added color and hardiness.
And there you have it, a delicious and colorful Southwest breakfast skillet, perfect for people with diabetes or anyone looking for a nutrient-dense and satisfying meal. This recipe showcases the power of simple ingredient swaps and fresh vegetables to transform a heavy and unhealthy skillet into a lighter and more healthy option.
By focusing on all the beautiful and flavorful foods we can have rather than dwelling on the foods we can’t, we can make the transition to a more enjoyable and sustainable diabetes-friendly diet. So next time you’re struggling with what to have for breakfast, try this Southwest breakfast skillet and start your day on a delicious and nutritious note.
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Source Description
This healthy Southwest breakfast skillet is almost too good to be true: it’s a one-pot recipe, a make-ahead recipe, AND a diabetes-friendly recipe! Plus, it’s gorgeous, colorful, and tastes delicious. This dish features low-sodium bacon, potatoes, bell pepper, Kale, and fresh vegetables. It’s the perfect way to start your day.
Get the recipe here: https://www.eatingwell.com/recipe/7891798/southwest-breakfast-skillet/
#Breakfast #Cooking #Recipe #Healthy #Diabetes #EatingWell
0:00 Introduction
0:32 Chopping the Veggies
5:07 Cooking the Bacon
7:04 Cooking the Veggies
9:02 Adding Eggs to the Skillet
9:56 Finishing with Cheddar Cheese, Pico de Gallo, and Cilantro
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This Healthy Breakfast Skillet Is Almost TOO Good To Be True | Diabetes-Friendly | EatingWell
