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 Heart-Check Certified recipe is brought to you by the American Egg Board’s Egg Nutrition Center.
Country Veggie Breakfast Skillet
Calories359 Per Serving
Protein14g Per Serving
Fiber7g Per Serving
|Total Fat||12.1 g|
|Saturated Fat||2.6 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.9 g|
|Monounsaturated Fat||6.8 g|
|Total Carbohydrate||52 g|
|Dietary Fiber||7 g|
1 vegetable, 1 lean meat, 2 fat
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 discarded, chopped)
1/4 teaspoon salt and pepper
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 to taste.
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!