Country-style breakfast skillet with eggs, bacon and vegetables

This March 6, 2017 photo shows a country-style breakfast skillet with eggs, bacon and vegetables in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Start to finish: 25 minutes

Servings: 4

3 slices of bacon, cut into small pieces

1/2 yellow or sweet onion, chopped (about 1 cup)

1/2 yellow bell pepper, chopped (about 1/2 cup)

3 cloves garlic, minced

1 teaspoon dried herbes de provence (or dried oregano or thyme)

1 teaspoon smoked paprika

3 cup cauliflower rice (raw)

1 tablespoon lemon juice

10 ounce frozen chopped spinach, thawed and excess moisture gently squeezed out

1/2 cup shredded cheddar cheese

3/4 teaspoon kosher salt

Freshly ground black pepper

Chopped parsley, for garnish

4 eggs, cracked into 4 small ramekins or bowls

Preheat oven to 350 F. In large oven-safe skillet, cook bacon over medium low heat until starting to crisp, about 5 minutes. Add onion and bell pepper and cook until tender, about 6 minutes. Add the minced garlic, herbs, and smoked paprika and stir.

Add the cauliflower and cook until tender, about 5 minutes, stirring frequently. Add the lemon juice, stir, and then the spinach, and stir until well-combined. Remove from heat and sprinkle the cheese evenly over the mixture. Gently make four wells in the mixture with a wooden spoon. Spray each well with nonstick spray. Pour one egg into each well. Bake until eggs are done, about 7-8 minutes for runny yolk, longer for firmer yolk. Sprinkle with black pepper, more salt if needed, parsley and serve.

Nutrition information per serving: 219 calories; 117 calories from fat; 13 g fat (5 g saturated; 0 g trans fats); 235 mg cholesterol; 804 mg sodium; 11 g carbohydrate; 3 g fiber; 4 g sugar; 15 g protein.

Melissa d’Arabian, Associated Press