Piemontese Beef and Pumpkin-Seed Breakfast Skillet with Rosemary and Slow Tomato
A small Piemontese breakfast skillet — gently spiced lean ground beef seared with rosemary and garlic, finished with slow-blistered cherry tomato, wilted Swiss chard and a generous spoon of pumpkin seeds. Beef and pumpkin seeds together carry the zinc emphasis, the mineral involved in immune regulation and skin and hair tissue turnover.
- Prep
- 5 min
- Cook
- 14 min
- Total
- 19 min
- Servings
- 1
Ingredients
- 80g (raw)lean ground beef (will yield ~58g cooked)
- 50gcherry tomato, halved
- 30gSwiss chard leaves, sliced (stems removed)
- 14gpumpkin seeds
- 18gextra virgin olive oil (about 1.25 tbsp)
- 1clove (3g)garlic, minced
- 1sprig (1g)fresh rosemary, leaves stripped and chopped
- 1tsp (5g)red wine vinegar
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Heat 1 tablespoon of the olive oil in a small skillet over medium-high. Add the rosemary and garlic and stir for 20 seconds — just until fragrant.
- 02
Add the ground beef, break it apart with a wooden spoon, and brown for 4-5 minutes until cooked through.
- 03
Push the beef to one side. Add the cherry tomato halves cut-side down and cook 3 minutes until they soften and split.
- 04
Stir in the chard and the pumpkin seeds, tossing for about 60 seconds until the chard wilts and the seeds toast lightly.
- 05
Off the heat, stir in the vinegar and the remaining olive oil. Season with salt and pepper. Serve straight from the skillet.
Nutrition (per serving)
- Calories
- 400kcal
- Protein
- 20g
- Carbs
- 14g
- Fat
- 30g
- Fiber
- 4g
- Selenium
- 16mcg
- Zinc
- 4mg
- Iron
- 3.5mg
- B12
- 1.6mcg
- Iodine
- 4mcg
- Sodium
- 380mg