Whether it’s the holiday season or just a regular Saturday, starting with a breakfast full of protein and vegetables is one of the best ways to begin the day!
Eggs make an excellent breakfast element for people of all ages, but especially for seniors. Rich in protein, they help keep seniors full and help maintain muscle. They’re also filled with many nutrients like vitamin A, choline and folate, which help many functions of the body, including vision, metabolism and liver function.
This egg skillet is easy to make and is a great option for those with mild chewing issues, taste decline, or loss of appetite. The diverse flavors and vibrant colors of this dish are sure to entice a declining appetite, and it’s also on the softer side for those with chewing issues.
Prep Time: 10 minutes
Cook Time: 10 minutes
- 2 tablespoons olive oil
- 1 cup sweet potato, washed and shredded*
- 1 cup asparagus, chopped (1-inch pieces in length)
- ⅓ cup red onion, sliced
- ½ green pepper, chopped
- 1 teaspoon garlic powder
- 4 eggs
- Heat 1 tablespoon olive oil in skillet at medium heat. Add sweet potato, and sauté until softened.
- Add remaining vegetables and garlic powder to skillet, sauté for about 5 minutes.
- With a spatula, create four small holes in the vegetable mix.
- Crack 1 egg into each hole. Cover with lid and cook at medium heat until eggs are cooked to liking. For over easy eggs, cook for about 5 minutes.
*Two common ways to shred a sweet potato is using a cheese grater with large holes or to use a shredding attachment on a food processor.