Here's the one pan meal we had for lunch today.
4 slices bacon from Kinman Homestead Pork, cut into 1-2 inch pieces
2 turnips, cut into quarter in sticks or diced
2 handfuls fresh spinach
1 T whole grain mustard
Splash of water
In a cast iron skillet cook bacon until crisp in one side. Chop turnip while bacon cooks. Turn bacon to other side, add turnips. Sauté turnips with bacon until tender and slightly brown. Add spinach and cover. Whisk egg, mustard, and water in a small bowl. Remove cover and add egg mixture to skillet. Replace cover and cook until eggs are slightly firm. Cut into quarters and serve. Serves 2. (recipe is easily doubled)