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: