Paleo ‘BREAKFAST’ Skillet (WOW) // VMerleé

By | 2016-08-31


1/2 lb of Ground Lamb
1/2 lb of Ground (dark meat) Turkey
3 cups diced Jicama (about a 1/2 inch dice) Large Jicama, I had a medium to small one.
2 cups diced zucchini or 1 med.
1 cup chopped onion (small – med)
1 red bell pepper, chopped (optional)
2-4 large eggs
1 Tsp Garlic Powder or fresh large clove chopped
1 Tsp Thyme leaves (dried or fresh)
2 Tsp Fennel Seeds
2 Tbsp Ground Sage
Black pepper to taste (optional) diet permitting
Salt to taste


1.In a 12-inch cast iron skillet (I used this in video),
2.Add olive oil, or coconut oil to your skillet 2 Tbsp.
3.Preheat oven to 400 degrees (F).
4.Increase heat to medium-high and carefully place the diced Jicama in the hot oil. Cook the potato substitute without stirring until the bottom of the cubes start to turn golden brown (this can take several minutes).
5.Increase heat to high and add the zucchini, onion to the skillet. Cook meat and onions together in a separate pan and hold. Cook until the vegetables are just starting to soften.
6.Stir in meat and onions. Remove from heat.
7.Make as many wells in the Jicama and veg mixture; break one egg into each well.
8.Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately or store for warm up the next morning. (I warmed it up on low, on the stovetop in the same pan and it turned out great, eggs and all!!!