In 2018, I’m partnering with Pompeian to bring you the latest recipes that are currently #TrendingInTheKitchen with this year’s trendy ingredients and their olive oils and vinegars. Thank you for supporting the partnerships that allow Brewing Happiness to grow and exist. xoxo.
I’ve been obsessed with za’atar spice ever since my friend Suzy of The Mediterranean Dish gave me her own blend. I first put it on some roasted squash and ate that with some yogurt, naan, and massaged kale as a salad of sorts. After that moment I was HOOKED. Now I put za’atar on basically everything.
Eggs? YEP.
Salads? YEP.
Roasted veggies? YEP.
Sandwiches? YEP.
Desserts? No. But I’ve thought about it.
Then I went over to Meg of This Mess is Our’s house to film some videos and she made this Easy Sheet-Pan Indian Spiced Chickpeas and Eggs. WOAH. It was incredible. So I decided to make my own version of this concept, but add in my obsession with za’atar.
Thus, this Mediterranean-Spiced Yogurt and Egg Breakfast Skillet with green chard, chickpeas, and herbs was born. It’s the perfect easy way to get protein, tons of leafy greens, delicious herbs, and flavor all in one skillet. Plus, cooking it all with Pompeian Organic Extra Virgin Olive Oil makes it extra easy and delicious. This has become my go-to breakfast. I think it will be yours. It’s good for sharing (or not.)
More delicious savory breakfast ideas: The BEST Tofu Scramble, Spicy Egg and Mushroom Wrap, Greens and Brie Egg White Frittata
Mediterranean-Spiced Yogurt and Egg Breakfast Skillet
This Mediterranean-Spiced Yogurt and Egg Breakfast Skillet is packed with chickpeas, green chard, and herbs. It's the perfect healthy and unique breakfast!
Ingredients
- 2 tablespoons Pompeian Organic Extra Virgin Olive Oil
- 1 shallot, diced
- 1/2 cup canned chickpeas, drained and rinsed
- 1 tablespoon za'atar spice
- 3-4 green chard leaves, sliced thinly
- 1/4 teaspoon sea salt
- 3 large eggs
- 1/3 cup full-fat greek yogurt
- 1/2 teaspoon fresh mint, diced
- 1/2 teaspoon fresh cilantro, diced
- 1/2 teaspoon fresh parsley, diced
- 1/2 teaspoon fresh basil, diced
- 1 slice lemon, juiced
Serve with:
- 1-2 pieces whole wheat naan
Instructions
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Heat a skillet over medium-low heat. Add in Pompeian Organic Extra Virgin Olive Oil. Add in diced shallot and chickpeas. Sprinkle with 1/2 tbsp za'atar. Cook for 2-3 minutes, tossing occasionally.
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Add thinly sliced green chard to the skillet and sprinkle with remaning 1/2 tbsp za'atar and salt. Toss for 1 minute, or just until the chard turns dark green.
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Make three holes in the skillet for each of your eggs. Crack the eggs into each hole and cook on medium low for 5-7 minutes or until the whites are fully cooked.
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When there is about 1 minute left to cook on your egg whites, or they're nearly opaque - add in your yogurt. Add a big dollop around the whites of each egg.
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Take the skillet off the heat, sprinkle with diced herbs, squeeze a little lemon juice over the top and sprinkle pepper to taste. Serve with naan or alone
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EAT UP.
I’m working to overcome my fear of fat. I mean that in the full duality of the word. I am working to look at the way my arms jiggle as an human asset, rather than something to de-value me as a person. But I am also working to not be afraid of full-fat yogurt, ghee, or egg yolks. I suppose the fears stem from the same place.
We are surrounded by a hundred different definitions of “health.” There are fads that come and go in an instant. There are different lifestyles like vegan, paleo, keto, etc. Mixed messaging is everywhere. One minute coconut oil is healthy and the next people realize it’s still a fat and it’s demonized. How does one know what to trust?
I grew up in the age of the Atkins diet, and I watched my dad try it for a week and become so mean that we made him stop immediately. Low-fat was at it’s prime during my early years and most people in my parent’s generation really drank that koolaid. You couldn’t find a full fat yogurt in my home if you tried.
And then I was introduced to Weight Watchers. That’s when I really doubled down on my fear of fats – they were so many points! I stuck to what I knew. I ate fruits and vegetables and under ate the things my body really need to function like fats and carbs. I kept my WW points low and my calories lower.
These are what I refer to as the “mean years.” I was mean to myself and everyone else, because I was under nourished. And apparently this is yet another way in which I am like my father – we need to be fed to be kind.
It’s confusing isn’t it? Knowing which foods to eat. They prey on our propensity to fear. “They” being all of the people with money invested in the diet industry. There’s more being written about food and health than ever before, but it’s hard to know who and what to trust. Plus, health is so personal. What works for me may not work for you. So who’s to say what works at all?
I’ve spent years rewiring my brain from the low-fat and egg-whites-only mentality to get to this place where I can see health as a skillet full of full-fat yogurt, eggs, and olive oil. Don’t even get me started on the naan! Bread took years of healing.
What I will say is that fat works for me. Especially in the morning. I feel fuller longer. It helps balance my hormones and regulate my body. I’m rarely a mean person anymore. Fat has transcended it’s role as threatening monster and turned into a close personal friend. I invite it to nearly all of my meals.
When I analyze my current diet I find remnants of fear hidden everywhere, disguised as “preferences.” Did I ever really not like pasta or was I just taught to be afraid of carbs? Did I ever really like celery or did I just like it for the lack of calories? Even after years of being recovered from my disordered eating I find new fears disguised.
Now, I believe in whole foods. I believe in fats. I believe in carbs. I trust that my body will ask for what it wants. I choose to live a fearless food life. (To the best of my ability.) It’s not easy to rid yourself of all the subliminal messaging you’ve acquired over the years. It’s not easy to truly define health on your own terms, but I encourage you to try.
Find all of the places where fear dictates your diet. Question your preferences. Research your questions and read REAL articles written by actual professionals. Start to make your own definitions. Your health is yours alone. I can only hope that your definition of health doesn’t include any fear. xo.
