Crispy Potato and Eggs Breakfast Skillet
Savory breakfast lovers, rejoice! This skillet with crispy golden potatoes, baby spinach, and bell peppers is simple, healthy, and flavorful.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2-3 medium Yukon gold potatoes diced
- 1/2 bell pepper any color, seeded and diced
- 1/2 red onion diced
- 2-3 cups baby spinach
- 2 cloves garlic minced
- pinch red pepper flakes
- 3-4 eggs
- kosher salt
- freshly-ground black pepper to taste
Instructions
- Warm olive oil in a large skillet over medium-high heat. When hot, add the diced potatoes, bell pepper, and onion. Saute for 6-8 minutes, stirring every minute or so, until the potatoes begin to brown and crisp on the edges.
- Add spinach, garlic, and red pepper flakes. Saute for 1 minute more, just until the garlic is fragrant and the greens begin to go limp.
- Using a spatula or wooden spoon, push aside the potato-spinach mixture to form holes, then break an egg into each. Cover the skillet and cook until the eggs are done to your liking, probably 3-5 minutes on average. Season with salt and pepper, to taste, and serve right away.
Nutrition Estimate
Calories: 174 kcal, Carbohydrates: 14 g, Protein: 7 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 122 mg, Sodium: 68 mg, Potassium: 531 mg, Fiber: 3 g, Sugar: 1 g, Vitamin A: 2050 IU, Vitamin C: 34.4 mg, Calcium: 65 mg, Iron: 3.8 mg
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