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This healthy egg skillet is made with spaghetti squash, brussel sprouts, avocado oil, and organic eggs. |
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Healthy Egg Skillet

  • Low Carb
  • Meals
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5/5 - 8 Ratings
Prep Time 20-25 minutes
Cook Time
Serving Yield 2 servings

Packed with vitamins, fiber, and healthy fats, this skillet deserves the title "healthy." Brussels sprouts, spaghetti squash, and broccoli make it a filling egg and veggie mashup flavorful and satisfying enough to enjoy for any meal. Want to start your morning off on the right foot? Roast your vegetables the night before and store in the fridge so that come tomorrow, you've already done most of the work.

By: Little Miss Foodie


For the roasted vegetables:

  • 10 Brussels sprouts, halved
  • 1/2 cup broccoli florets
  • 1 small spaghetti squash (see note)
  • 1-2 tablespoons avocado oil
  • Pinch each of black pepper, turmeric, and garlic powder

For the skillet:

  • 2 Pete and Gerry’s Organic Eggs
  • 1 tablespoon hummus, homemade or store-bought
  • 1 tablespoon avocado oil

Nutritional Information

Servings: 2

Amount Per Serving: Calories 500, Fat Cal. 240, Total Fat 27g (42% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 240mg (10% DV), Total Carb. 58g (19% DV), Fiber 15g (60% DV), Sugars 21g, Protein 15g, Vitamin A (45% DV), Vitamin C (190% DV), Calcium (25% DV), Iron (25% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the roasted vegetables:

Step 1

Preheat oven to 400F. Halve spaghetti squash, scrape out seeds, and place squash face up on a sheet pan. Drizzle with avocado oil and season with black pepper and garlic powder. Roast in oven for 45 minutes.

Step 2

While squash is roasting, spread Brussels sprouts and broccoli florets across a sheet pan. Massage with avocado oil, garlic powder, black pepper, and turmeric. Roast for 20 minutes or until fork tender.

To make the skillet:

Step 1

On medium heat, warm avocado oil in a cast iron skillet. Add Brussels sprouts, broccoli, and 1/2 cup shredded spaghetti squash and briefly sauté. If you prepared the vegetables the night before and stored in the fridge, simply sauté until warmed through.

Step 2

Create 2 cavities in the vegetable mixture and crack eggs into each opening. Cook on low heat for 2 minutes, or until the whites have set, then transfer to broiler until yolks are cooked to your liking.

Step 3

Top skillet with hummus and season as desired. Dig right in!


This recipe only calls for 1/2 cup spaghetti squash, so you'll have leftover roasted squash. Wondering what to do with it? Try a leftovers breakfast hash, incorporate it into a leftovers breakfast burrito, or toss it in your favorite pasta sauce and top with a poached egg and Parmesan for dinner.

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