All-Day Skillet

I'm not fussy with my food on weekdays. Breakfast and lunch are often the same – make one big batch of somethin' and eat half for breakfast, half for lunch. Maybe, if I'm feeling insecure, I'll toss an egg on the breakfast half just to delineate.

All-Day Skillet

1lb. grass-fed ground beef

One white onion, sliced into strings

Two red peppers

Two green peppers

One sweet potato, peeled and chopped

One small tomato, sliced, seeds removed and extra juice drained

Cumin

Red pepper flakes

1 Tbs. grass-fed Ghee or butter

(Take note: THIS RECIPE CONTAINS A “MEANWHILE.” REVIEW BEFORE BEGINNING.)

Cook ground beef until ALMOST no pink remains. Add spices (to taste) and cook until NO pink remains. Remove from heat.

MEANWHILE, Saute onion in ghee or butter (separate skillet, of course) for a minute or two before adding the rest of the chopped veggies. Saute all for about five minutes, or until soft.

Combine the two skillets. This is even better re-heated.

Breakfast:

Lunch: