Breakfast Skillet

Our healthy Breakfast Skillet is our go-to, clean-out-the-fridge type of breakfast whenever we are running low on groceries. You can use anything you have on hand and improvise according to your taste buds. Please note that everyone has a different opinion on what they consider “healthy,” so what might be healthy to us, might not be healthy to you — for example, some people don’t consider eggs healthy, and that’s okay. Feel free to make this healthy for you and improvise accordingly.

What stands out

This Breakfast Skillet is the best way to start your day. It is so filling and full of good-for-you ingredients such as peppers, potatoes and eggs. It’s a great dish to use up the last bits in your fridge: Have half a zucchini? Add it in! A couple of mushrooms kicking around?! This one-pan wonder is hearty and will set you up for the day ahead.

How to Prepare Breakfast Skillet

Use a sharp knife to finely dice 1/2 a bell pepper, a small onion and a medium potato.

To a pan over medium-high heat, add avocado oil or any oil of choice and let it get hot.

Next, add in the diced onions, potatoes and bell peppers and reduce the heat to medium-low.

Season with salt and pepper, stir together and then sauté for a few minutes.

Cover with a lid until the potatoes are almost cooked, which should take 3-4 minutes.

After the potatoes are almost fully cooked, you can gently crack in the eggs. Cover with a lid and cook (ours took about 5 minutes for a runny yolk).

Now add a touch more salt and paprika on top of the eggs, garnish with dill, and enjoy!

Kitchen tip

The key to this fast meal is to chop up everything really small so it can cook up quickly.

Swaps

1. You can use any veggies you have on hand, such as zucchini, mushrooms or finely chopped broccoli.
2. You are more than welcome to substitute the potato for a sweet potato as it’s just as.
3. You certainly can add some onion powder, garlic powder, paprika, cumin, oregano or even add a kick with cayenne.
4. Add any herbs you love: parsley, dill, oregano, basil, rosemary or thyme would all be.

Serve it with

• A piece of crusty bread, such as our No Knead Peasant Bread.
• Serve this for a breakfast spread along with bacon, turkey bacon or our Homemade Breakfast Sausage Recipe.

Questions

What other vegetables can we use in this recipe?

You can use whatever you have on hand: zucchini or eggplant, mushrooms or even finely chopped broccoli or cauliflower will work.

Can we add another protein to this breakfast skillet?

For sure! Ground sausage would be (plant-based would work as well), or finely diced tofu would be good, you would just have to adjust the cooking time.

can we add additional spices to this recipe?

Yes, you certainly can add some onion powder, garlic powder, paprika, cumin, oregano, or even add a kick with cayenne.

can this dish be made ahead?

We would suggest making a big batch of the veggie mixture so you have it for a few days, and then add a freshly fried egg on top when you’re ready to enjoy.

Ingredients

Makes 1 servings

• 1 tablespoon avocado oil
• ½ bell pepper, finely diced
• 1 medium potato, finely diced
• 1 small onion, finely diced
• ½ teaspoon salt, to taste
• ¼ teaspoon pepper, to taste
• ¼ teaspoon Italian seasoning, to taste
• 2 eggs
• paprika, optional
• finely chopped dill, parsley, cilantro

Equipment

• Ceramic Pans
• Redmond Real Salt
• Nakiri Knife
• Measuring Cups + Spoons

Method

1. Heat a skillet over medium-high heat and add avocado oil or your preferred cooking oil. Once the oil is hot, add the onions, potatoes, and bell peppers. Reduce the heat to medium-low, season with salt and pepper, then sauté for a few minutes, stirring occasionally.
2. Cover with a lid until the potatoes are almost cooked which should take 3-4 minutes. You can always check on them and taste if you need to.
3. After the potatoes are almost fully cooked you can gently crack in the eggs. Cover with a lid until they are to your desired consistency. Mine took 5-6 minutes for a runny yolk.
4. We added a touch more salt and paprika to our eggs, garnished with dill. If we had feta on hand, we would sprinkle it in as well, but that’s totally up to you. Enjoy.