Easy Veggie Egg Potato Skillet
A delightful and colorful skillet combining crispy potatoes, vibrant vegetables, and fluffy eggs, perfect for lazy brunches or quick breakfasts.
Ingredients
Main Ingredients
- 2 medium potatoes, diced Any type of potato, such as russet or Yukon gold.
- 1 large bell pepper, chopped Any color is fine; can substitute with zucchini or mushrooms.
- 1 small onion, diced
- 2 cups fresh spinach Can use frozen spinach, ensure it’s thawed and drained.
- 4 large eggs For a vegan alternative, use flax eggs or tofu.
- 1 tablespoon olive oil
- to taste Salt and pepper
- optional shredded cheese for topping Optional topping for added flavor.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat. Add the diced potatoes and season with salt. Cook for about 10-12 minutes or until golden and tender, stirring occasionally.
- Stir in the chopped onion and bell pepper. Sauté for an additional 5-7 minutes until the veggies are soft.
- Add the fresh spinach to the skillet, and cook just until wilted, about 1-2 minutes.
- Create four small wells in the vegetable mixture and crack an egg into each well. Cover the skillet and cook on low heat for 5-7 minutes, or until the eggs are set to your liking.
- Once the eggs are cooked, season with additional salt and pepper, and sprinkle shredded cheese on top if desired. Serve warm!
Notes
Garnish with fresh herbs like cilantro or parsley for an extra pop of flavor. This dish can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 32gProtein: 12gFat: 12gSaturated Fat: 3gSodium: 450mgFiber: 4gSugar: 2g
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