Low-Carb Power Greens Egg Skillet
Low-Carb Power Greens Egg Skillet is an easy and tasty one-pan breakfast with a generous amount of healthy greens, plus red bell pepper, red onion, basil, and cheese for great flavor! Use Breakfast Recipes for more breakfast ideas like this one.
Low-Carb Power Greens Egg Skillet is a breakfast idea that was inspired by a very old recipe in the archives called Cheryl’s Eggs with Red Pepper, Basil, and Cheese. Recently when we were cooking some old recipes to take new photos we planned to just make Cheryl’s Eggs to improve the pictures. (And if you click to that post you can see that they definitely could use improvement.)
But that day I had one of those 5 oz. containers of Power Greens in the fridge, and they led us down a different path. I’m definitely a fan of greens for breakfast, and when I got fixated on the combination of Power Greens with eggs, red pepper, basil, and cheese, this new recipe was the result. This is pretty quick and easy to make and the leftover eggs reheated well, so I enjoyed it for breakfast for a few days after we came up with it.
And I’m a big fan of the Power Greens mix, but you can use any type of fresh greens like spinach, kale, chard, or collards in this recipe. And if you’re not a fan of greens, try Cheryl’s Eggs without the greens!
What are Power Greens?
If you’re not familiar with Power Greens, they’re a blend of leafy greens sold already washed and ready to eat. I buy a Power Greens Blend from Costco that has baby chard, kale, and spinach, but there are other combinations as well, and power greens are also sometimes called Super Greens.
Chop up red bell pepper and red onion into pieces that are quite small. Use a large non-stick skillet for this recipe if you have one. Heat the olive oil and then cook red pepper and red onion over medium heat until they’re starting to soften.
While veggies cook, chop the power greens coarsely. When red peppers and onions are barely softened, season with dried basil and Spike Seasoning (or another seasoning blend that’s good with eggs.
Add the Power Greens to the skillet and stir with the hot veggies to let them wilt.
When veggies and greens are cooking, beat 12 eggs until whites and yolks are well-combined. Pour eggs over the greens and veggies mixture and reduce the heat to medium low.
Cook the eggs 3-4 minutes, stirring a few times, until eggs are starting to look set. Then add 1 cup of Monterey Jack cheese, and stir to combine with the eggs.
Cook eggs about 3-4 minutes more, or until they’re done to your liking. Top eggs with the rest of the Monterey Jack cheese and serve hot!
I’d love this with sour cream and Green Tabasco Sauce to add at the table!
Make it a Meal:
If you want a more substantial breakfast, one of my Low-Carb High Fiber Savory Muffins with Parmesan and Green Onions would taste great with these eggs!
More Tasty Ideas with Greens and Eggs:
Spinach and Mozzarella Egg Bake ~ Kalyn’s Kitchen
Sauteed Dandelion Greens and Eggs ~ A Beautiful Plate
Low-Carb Swiss Chard, Mozzarella, and Feta Egg Bake ~ Kalyn’s Kitchen
Baked Egg Florentine ~ The View from Great Island
Low-Carb Power Greens Breakfast Casserole ~ Kalyn’s Kitchen
Baked Eggs with Kale and Leeks ~ Foolproof Living
Low-Carb Sausage, Kale, and Mozzarella Egg Bake ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week! If you’re planning to reheat leftover eggs, be careful not to cook them too long initially.
Low-Carb Power Greens Egg Skillet
Low-Carb Power Greens Egg Skillet is a scrambled egg skillet with Power Greens, red pepper, red onion, basil, and cheese.
- 1 large red bell pepper
- 1/2 large red onion
- 1 T olive oil
- 2 tsp. dried basil (see notes)
- 1 tsp. Spike Seasoning (or use any all-purpose seasoning that’s good with eggs.
- 1 package (5 oz.) Power Greens, Spinach, Kale, or other mixture of greens
- 12 large eggs
- 1 1/2 cup grated Mozzarella Cheese (or any white cheese that melts well)
- Chop the red bell pepper and the red onion into pieces that are quite small.
- Select a large non-stick skillet for this recipe if you have one so that cleaning the pan won’t be so difficult. Heat the olive oil and then cook the red pepper and red onion over medium heat until they’re barely starting to soften, about 3 minutes. While veggies cook, coarsely chop the power greens.
- When red peppers and onions are barely softened, season with dried basil, and Spike Seasoning (or another seasoning blend that’s good with eggs) and cook about 2 minutes more.
- Add the Power Greens to the skillet and stir the greens into the hot veggies to let them wilt for a few minutes.
- Beat the eggs until yolks and whites are well-combined.
- Pour eggs over the wilted greens and veggies mixture and reduce the heat to medium low. Cook the eggs for 3-4 minutes, stirring a few times, until eggs are starting to look set.
- When eggs are barely starting to set, add 1 cup of the Monterey Jack cheese, and stir to combine with the eggs.
- Cook eggs about 3-4 minutes more, or until they’re done to your liking. Top eggs with the rest of the Monterey Jack cheese and serve hot!
If you have fresh basil, use about 1/4 cup chopped basil and add it before you add the cheese.
This recipe created by Kalyn and adapted from Cheryl’s Eggs with Red Pepper, Basil, and Cheese.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Power Greens Egg Skillet is a great dish for low-carb diet plans, and for any phase of the South Beach Diet.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.