eats // paleo pancetta & sun-dried tomato skillet

I'm calling this a breakfast skillet but really it's so good it could be an anytime skillet. In my house its a breakfast or blenner (breakfast as dinner ;)) skillet. You can omit or add any of the ingredient's (with the acceptation of the sweet potatoes) that's the beauty of this dish, if you enjoy eggs I suggest adding them or my favorite, egg whites.  Serve with a side of avocado & tomato slices and viola you have a tasty meal!

serves: 4  prep time: 15 min  cook time: 30 - 40 min
  • 2 sweet potatoes, dices (make sure they are diced 1/2 inch so they cook evenly --- too thick and they will not soften)
  • 4 ounces chopped pancetta
  • 1/2 yellow onion, diced
  • 4 ounces drained sun-dried tomatoes
  •  1 1/2 cups baby bella mushrooms *optional
  • bunch of fresh cooked spinach *optional
  • goat cheese *optional garnish
  • salt & pepper to taste
  • Dice sweet potatoes.
  • Brown pancetta in cast-iron skillet over medium heat add diced sweet potatoes.  Stir to coat them in pancetta fat.
  • Cover the skillet and cook for 5 min., remove lid flip sweet potatoes, continue cooking until
  • potatoes are brown on all sides about 10-15 min.
  • Add the onion, sun-dried tomatoes, mushrooms* & cooked spinach*- cook till onions are soft.
  • Add egg or egg whites*
  •  Sprinkle with salt & pepper.
  • Garnish with goat cheese.

No comments:

Post a Comment