Festive Brunch Skillet


Holiday Brunch Skillet

Gluten-Free, Dairy-Free

Servings: 1-2 plates

Prep time: 25 minutes

Cook time: 15 minutes


Dairy-free butter to grease skillet

1 & 1/2 cups of butternut squash spirals

1 cup of carrot ribbons

1 cup of spinach 

2 eggs

Toppings (optional)

1/4 cup of green onion 

2 tbsp of Pom seeds 

6 sliced cranberries 

1/4 cup of almond mozzarella 

Seasoning: garlic powder, pepper, chives, fresh parsley 


  1. Heat a skillet on low-medium, and grease with your favorite oil/butter (I used Miyoko’s Kitchen dairy-free butter)

  2. Add butternut squash spirals and carrot ribbons (can buy pre-made, if you want to cut prep time). Cook for 5 minutes. Season with garlic powder, black pepper, and chives and stir occasionally. Add spinach, cover skillet, and cook for an additional 3 minutes.

  3. Move ingredients to outer edges and add two eggs. Cover and cook for 5 minutes. Uncover (eggs will still be a little runny) and add toppings.

  4. Served with gluten-free toast topped with jalapeño cream cheese to soak up that runny yolk