Country Veggie Breakfast Skillet
Andrea Mathis, RD
If you’re looking for a dish with WOW-factor, whip up this colorful, veggie-packed breakfast skillet topped with sunny-side eggs. Feel free to swap in your favorite vegetables or whatever you happen to have on hand.
This recipe was created for the Egg Nutrition Center by Andrea Mathis, RD.
|6 petite||Red potatoes, diced|
|2 Tbsp||Olive oil|
|1 medium||Orange bell pepper, diced|
|1 small||Onion, diced|
|3 cloves||Garlic, minced|
|2 cups||Sliced mushrooms|
|2 cups||Kale, stems removed and chopped|
In a large nonstick skillet over medium heat, add 2 tablespoons of olive oil, potatoes, garlic, onions, and bell pepper. Toss until evenly coated in the oil.
Cover skillet with a large lid, stirring occasionally until the potatoes are tender. This may take about 20 minutes.
Add mushrooms and kale, and cook until kale is tender. Season with salt and pepper.
Using a wooden spoon, make four holes in the potatoes to reveal the bottom of the skillet. Crack an egg into each hole. Replace lid and cook until eggs are cooked to your liking; about 5 minutes or until the egg whites set. Serve warm and enjoy!
- Calories: 359
- Total Fat: 12.1g
- Sat Fat: 2.6g
- Trans Fat: 0g
- Poly Fat: 1.9g
- Mono Fat: 6.8g
- Cholesterol: 186mg
- Sodium: 250mg
- Carbs: 51.6g
- Fiber: 6.5g
- Sugars: 9.5g
- Added Sugar: 0g
- Protein: 13.7g
Vegetable: 3.25 cups