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Country Veggie Breakfast Skillet

country veggie breakfast skillet
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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 Heart-Check Certified recipe is brought to you by the American Egg Board’s Egg Nutrition Center.

Ingredients

Servings   4   Serving Size   ¼ of a recipe including one egg

  • 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

Directions

Tip: Click on step to mark as complete.

  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!

Nutrition Facts

Country Veggie Breakfast Skillet
CaloriesCalories
359 Per Serving
ProteinProtein
14g Per Serving
FiberFiber
7g Per Serving

Nutrition Facts

Calories 359
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
Cholesterol 186 mg
Sodium 250 mg
Total Carbohydrate 52 g
Dietary Fiber 7 g
Sugars 10 g
Protein 14 g

Dietary Exchanges
1 vegetable, 1 lean meat, 2 fat

 

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.

Nutrition Facts

Country Veggie Breakfast Skillet
CaloriesCalories
359 Per Serving
ProteinProtein
14g Per Serving
FiberFiber
7g Per Serving
×
Calories 359
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
Cholesterol 186 mg
Sodium 250 mg
Total Carbohydrate 52 g
Dietary Fiber 7 g
Sugars 10 g
Protein 14 g

Dietary Exchanges
1 vegetable, 1 lean meat, 2 fat

Ingredients

Servings   4   Serving Size   ¼ of a recipe including one egg

  • 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

Directions

Tip: Click on step to mark as complete.

  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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