Lunch: Lowcountry Skillet

Serve up a Lowcountry scramble. Cut the potatoes and shrimp into 1/2-in. pieces and the kielbasa in half. Warm in a nonstick skillet, then add beaten eggs, scramble to desired doneness and fold in grated Cheddar.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Lowcountry Skillet

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 lb. small red-skinned new potatoes (about 12)
2 tbsp. olive oil
1 large onion, chopped
kosher salt
Black pepper
4 oz. kielbasa, sliced
2 cloves garlic, finely chopped
1 tsp. ground coriander
1/2 tsp. ground mustard
1/4 tsp. cayenne pepper
3/4 lb. large peeled and deveined shrimp (about 16)
1 c. corn kernels (cut fresh from 1 ear or thawed if frozen)
1 bunch spinach (about 12 oz.), thick stems discarded, leaves roughly chopped

Instructions

Place the potatoes on a large plate and microwave on high for 2 minutes. Turn and microwave until just tender, 1 to 2 minutes more. Cut in half.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until the onion is tender, 4 to 6 minutes. Add the potatoes and cook, stirring occasionally, until light golden brown, 2 to 3 minutes. Push to one side of the pan.
Add the kielbasa to the other side of the pan and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add the garlic, coriander, mustard and cayenne and cook, tossing, 1 minute.
Add the shrimp, corn and spinach, cover and cook, shaking the pan occasionally, until the shrimp is opaque throughout, 2 to 3 minutes.

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