Red Meat Allergy Friendly Whole30 Italian Breakfast Skillet
Total time45 min
Prep time15 min
Cook time30 min
5.0(3)
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Learn more āIngredients
4 servings
- 2 tbsp olive oil
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 tsp fennel seeds
- 1 tsp dried oregano
- Ā½ tsp red pepper flakes
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp tomato paste
- Ā¼ cup chicken broth
- 6 large eggs
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
- 2
Add the ground pork, fennel seeds, oregano, red pepper flakes, salt, and black pepper. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and the pork is browned in spots, about 7ā8 minutes. Drain any excess fat if needed, leaving about 1 tbsp in the pan.
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