Dijon Pork Breakfast Skillet
I mades some modifications to the original recipe i found when looking for non egg whole30 compliant recipes. I added onion and squash to balance out the meat. This breakfast is quick, easy and tastes great. For a change of pace, you might try it with ground turkey or possibly even beef
- Preparing Time: 25 minutes
- Total Time: 25 minutes
- Served Person: 3
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- 1 pound ground pork
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 8 ounce mushroom coarsely chopped
- 1 1/12 cups zucchini sliced and cut into half-moons
- 1 1/2 cups squash sliced and cut into half-moons
- 1 1/2 cups yellow onion diced
- 2 tablespoons dijon mustard (check ingredients)
- Carbohydrate 14.1360462112112 g
- Cholesterol 0 mg
- Fat 3.06973901032119 g
- Fiber 3.58433733930127 g
- Protein 4.9196333439594 g
- Saturated Fat 0.429159911566719 g
- Serving Size 1 1 (417g)
- Sodium 125.891992201867 mg
- Sugar 10.5517088719099 g
- Trans Fat 0.258581962939213 g
- Calories 92 calories
Heat 1 Tbsp of oil in a large skillet or wok over medium-high heat. Add the mushrooms and brown for 3-4 minutes. Add zucchini and season with salt and pepper to taste. Cook for 3-4 minutes or until tender. Push the veggies to the sides of the pan leaving the middle open. If you don't have a wok or large enough skillet, simply set the veggies aside while browning the meat. Add the ground pork and the spices. Break the meat into pieces and brown the meat, but don’t mix in the veggies yet. Once the meat is cooked through incorporate it with the veggies. Add Dijon mustard and heat through.
