Cooklist AI
Hearty Veggie-Loaded Breakfast Skillet
A delicious and satisfying veggie-loaded breakfast skillet featuring potatoes, onions, and bell peppers, all crowned with perfectly cooked-to-order eggs. This nourishing breakfast is both easy to prepare and packed full of flavor.
3
25 min
TOTAL TIME
621
CALORIES
$1.80
PER SERVING
Ingredients
Directions
11 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Quarter the small potatoes and place them in a deep skillet. Cover with cold water.
2
Heat the skillet over high heat and bring the water to a boil.
3
Reduce the heat to low and simmer until the potatoes are par-cooked, about 3 minutes. Strain the potatoes and set aside.
4
In a large, deep skillet, heat 1 tablespoon of olive oil over medium-high heat.
5
Add the chopped onion to the pan and sauté until translucent, about 5-6 minutes. Season with salt and pepper to taste.
6
Add the chopped red bell pepper to the pan and continue sautéing until tender, about 4-5 minutes.
7
Add the par-boiled potatoes to the pan, making sure they are well-drained and patted dry.
8
Sprinkle the potatoes, onions, and bell peppers with garlic powder, seasoned salt, and cayenne pepper.
9
Continue sautéing until the onions are almost caramelized, the bell peppers are tender, and the potatoes are browned.
10
Meanwhile, cook the 4 large eggs to order according to your preference.
11
To serve, place the cooked eggs on top of the veggie skillet and serve family style.
Health Info
Macros
115g
CARBS
10g
FAT
21g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
PALEO
WHOLE 30
Contains these allergens
EGGS
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