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.
- 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
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.
Calories: 174kcal, Carbohydrates: 14g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 122mg, Sodium: 68mg, Potassium: 531mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2050IU, Vitamin C: 34.4mg, Calcium: 65mg, Iron: 3.8mg
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