Country Veggie Breakfast Skillet

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 developed for the Egg Nutrition Center by Andrea Mathis, RD@beautifuleatsandthings

  • 40 Minutes
    Total Cook Time
  • 14g Protein
  • 360 Calories
4 Large Eggs
6 Petite Red potatoes, diced
2 Tablespoons 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 & chopped
To taste Salt/pepper

Makes 4 servings

Per serving:

Calories: 360

Total Fat: 12g

Saturated Fat: 3g

Sodium: 250mg

Carbohydrates: 51g

Dietary Fiber: 6.5g

Protein: 14g

Directions

  1. 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.

  2. Cover skillet with a large lid, stirring occasionally until the potatoes are tender. This may take about 20 minutes.

  3. Add mushrooms and kale, and cook until kale is tender. Season with salt and pepper to taste.

  4. 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!

     

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    MyPlate Equivalents: Protein 1 oz, Grain 0, Fruit 0, Vegetable 3.25 cup, Dairy 0