Not a lumberjack? You can still eat a filling breakfast

I am a morning person (by choice, not nature, but that’s a story for another time) and breakfast is my favourite meal of the day.

Strong coffee and a hearty morning meal make me feel like I’m on vacation, luxuriating in hashed-brown-andbacon heaven, without a health or calorie care in the world. Breakfast menus at truck stops and diners have incredible appeal to a closeted lumberjack like me, with words like grand-slam and breakfast skillet promising a meal that will fill me up for most of the day.

But, eating like a lumberjack when you have a desk job makes no sense, unless you really are on vacation. For a more quotidian option, try my Country-Style Skillet Breakfast.

I use just a few strips of real pork bacon to keep things feeling authentically dinerish. Onions, sweet yellow peppers, spinach and garlic all add a ton of flavour (and nutrients) but hardly any calories. The real nutrient and calorie-saving workhorse of this recipe, though, is cauliflower.

I swap out the breakfastskillet staple hashed browns for riced cauliflower. It works beautifully, and not only do you save the calories of the potatoes, but all the extra fat you need to make those hashed browns crispy and tasty.

You can find riced cauliflower in most neighbourhood grocery stores these days, either in the packaged produce aisle or the freezer. Or, simply pulse up a bunch of cauliflower florets in a food processor until it is cut into rice-sized pieces. The cauliflower is just bland enough that it takes on the flavours of the rest of the ingredients and provides enough heft to house eggs broken right into the skillet. The result is rustic, gorgeous, and filling. Yet another reason to celebrate our country’s current obsession with cauliflower.