5-Ingredient Skillet Eggs with Spinach and Roasted Cauliflower
The Dude Diet Tour is officially off to ze races, and I’m equal parts Logan-style psyched and (characteristically?) anxious.
My anxiety has nothing to do with the upcoming events and appearances—you know I live for stranger hugs, microphones, and on cam-ah-rahhh opportunities—it’s 100% travel-related. I may or may not have mentioned this before, but…
I am a truly terrible traveler.
Always have been, probably always will be. Especially since my jet-setting abilities only seem to decrease with age. Womp womp.
Despite my intense love of fluffy robes and room service, I never sleep well in hotels, and flying regularly does very upsetting things to my very sensitive skin and even more sensitive digestive system. (I am a delicate flower, dammit!) As a shut-in creature of habit, I also struggle being away from my bathtub, kitchen, closet, and roommate. The latter separation is probably the hardest, since I shall only be seeing the dude for 12 hours in the next 23 days. Sure, I’m an independent woman (throw your hands up at me), but I’m not ashamed to admit that I need regular koala hugs and couch time with my hairier half. For the record, I plan to be Logan’s human backpack for said 12 hours on March 4th…
However, I’m nothing if not proactive about my anxiety, and in an effort to minimize travel pains over the next few weeks, I’ve put some “security measures” in place. I assembled the world’s most comprehensive snack pack with all of my favorite staples and treats, which will allow me to eat well in the air, on the road, and in my hotel rooms. (Your weird blog lady will be showcasing this snack pack on Instagram Stories later today, so check that shit out if you’re interested in such things.) I have individual baggies of Dead Sea salts should a decent bathtub present itself (these anger TSA and inevitably lead to a bag search, but IDGAF), magnesium packets, and enough “rejuvenating” eye masks to sink a ship. I also downloaded a sound soother on my phone so I can sleep in the rain or on the beach, and I’ve vowed to finally use the Headspace app to *attempt* meditation. Still don’t have a fix for the whole missing roommate thing, but I’ll just take it one day at a time or whatever.
Note to self: Revisit Amazon anxiety blanket and “boyfriend pillow” searches.
I’m about to pack and head down to Richmond in a few hours, but first, I’m making these 5-Ingredient Skillet Eggs with Spinach and Roasted Cauliflower as my send-off sassy desk lunch.
I make some version of skillet eggs for breakfast, lunch, or dinner at least three times a week, but this laughably simple cauliflower and spinach version is my all-time favorite. I almost always have all of the (very basic) ingredients on hand, and there’s something about tender, caramelized cauliflower florets and greens in good tomato sauce that just speaks to me. (Psst: The tomato sauce matters, so please use one you love!) The whole shebang comes together in 30 minutes, and there’s only about 7 minutes of hands-on time, which is clutch. Plus, if you eat it straight out of the skillet like I do, you only have to clean one dish.
This recipe makes a badass healthy meal for one, but it can easily be multiplied to serve 2 (or 3! Or 4!). Just use a larger skillet. Duh. And if you’re doing this for dinner, I highly recommend getting a big green side salad and a glass of red involved.
Peace out, cub scouts. Richmond and Minneapolis peeps, see you SO SOON!!!
5-Ingredient Skillet Eggs with Spinach and Roasted Cauliflower: (Serves 1)
1 heaping cup cauliflower florets (Aim for ¾”-1” florets.)
1 teaspoon extra-virgin olive oil
Freshly ground black pepper
2/3 cup tomato sauce
1 packed cup baby spinach (or greens of your choice)
1 ounce feta cheese, crumbled
Fresh herbs for serving (optional)
Preparing your 5-Ingredient Skillet Eggs with Spinach and Roasted Cauliflower:
-Pre-heat the oven to 425 degrees. Line a baking sheet with parchment. Place the cauliflower on the prepared baking sheet. Drizzle with the olive oil, and season with salt and pepper, and toss to combine.
-Roast for 20-25 minutes until the florets are tender and browned in spots. (I like my cauliflower very brown, but you do you.)
-Once the cauliflower is ready, pour the tomato sauce into a small skillet. Bring to a boil, then lower to a very gentle simmer and add the spinach.
-Cook just until the leaves are wilted, about 1 minute, then add the roasted cauliflower to the skillet.
-Make two small wells in the sauce, and crack an egg into each of the wells. Sprinkle the cheese all over the contents of the skillet.
-Cover the skillet with a lid and cook until the egg whites are just set, but the yolks are still runny, about 7-9 minutes. (Keep a CLOSE eye on your eggs, friends. The eggs will continue to cook after you remove them from the heat, so be extra careful not to overcook them!) Serve immediately topped with fresh herbs if you’ve got them. Feel free to eat your eggs directly from the skillet if you’re so inclined…
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