Introduction to Loaded Veggie Breakfast Skillet
Are you a young professional looking to spice up your morning routine? The loaded veggie breakfast skillet is a game changer for busy mornings and lazy weekends alike. Packed with colorful veggies, crispy potatoes, and perfectly cooked eggs, this dish offers a delightful way to kickstart your day while keeping your nutrition in check.
Why is this breakfast skillet so transformative? For starters, it’s incredibly versatile. You can easily adapt the ingredients to what you have on hand or what you enjoy most, allowing you to customize each serving to your taste. Whether you're a fan of mushrooms or prefer to load up on spinach, you can make this skillet uniquely yours.
Moreover, a hearty veggie breakfast is scientifically backed to boost your energy levels and concentration throughout the day. A study from the Journal of Nutrition highlights the importance of consuming a balanced breakfast, showcasing how a nutrient-rich meal can improve cognitive function and productivity. So, next time you're rushing out the door, remember that dedicating just 50 minutes to this delicious dish can have lasting positive effects on your workday.
Dive into the recipe below and make the loaded veggie breakfast skillet your new morning favorite!
Ingredients for Loaded Veggie Breakfast Skillet
If you're looking for a vibrant way to kick-start your morning, this loaded veggie breakfast skillet will do the trick! Packed with wholesome ingredients, it’s both satisfying and energizing. Let’s break down what you’ll need for this delightful dish:
- Potatoes: You'll need 450g of scrubbed, skin-on potatoes, cut into 2cm cubes. I recommend using Maris Piper, but feel free to choose your favorite.
- Olive Oil: We’ll divide 3 tablespoons to enhance the flavors of the veggies.
- Sea Salt and Black Pepper: Half a teaspoon each for seasoning, ensuring every bite is tasty.
- Onion: One small onion, sliced, adds sweetness and depth.
- Bell Peppers: A medium green and a medium red bell pepper for a colorful crunch.
- Portobello Mushrooms: 230g of sliced mushrooms bring a meaty texture.
- Garlic: Two cloves, minced, for that aromatic touch.
- Spinach: Add 90g for a nutrient boost.
- Eggs: Four large ones to finish off the skillet perfectly.
- Lemon Juice: Two tablespoons of freshly squeezed juice brighten up the flavors.
Make sure to have fresh parsley and spring onions on hand for serving, along with lemon wedges for a zesty kick. Pair this dish with a slice of whole-grain toast, and you've got a breakfast that’s not only filling but also nourishing. For more tips on vegetable benefits, check out Healthline. Enjoy your cooking adventure!
Preparing Loaded Veggie Breakfast Skillet
Are you ready to take your breakfast game to the next level with a Loaded Veggie Breakfast Skillet? This dish not only satisfies your taste buds but also gives you the energy you need to conquer the day. Let’s dive into how to make this delightful meal step by step!
Prepping the Potatoes
First things first, we need those potatoes ready for roasting! Scrub about 450 grams of your favorite potatoes—skin on, of course, for that extra texture. I recommend using Maris Piper, but feel free to pick any potatoes you have at home. Cut them into 2cm cubes for even cooking. Toss the cubes in a bowl with 2 tablespoons of olive oil, ¼ teaspoon of sea salt, and ¼ teaspoon of cracked black pepper. Once well coated, spread them on a baking tray and pop them in a preheated oven at 200°C (392°F). Roast for about 30 minutes until they’re crisp on the outside and tender inside, turning them halfway through to give all sides some love.
Sautéing the Vegetables
While the potatoes do their thing, it’s time to sauté the veggies. Heat the remaining oil in a large skillet over medium heat and add one sliced small onion. Cook for about 10 minutes until it softens. Add in a medium green bell pepper and a medium red bell pepper (each sliced thinly) and sauté for 5 minutes. Once these colorful beauties start to soften, toss in about 230 grams of sliced portobello mushrooms, 2 minced garlic cloves, 1 teaspoon of dried oregano, and the remainder of your salt and pepper. For a little kick, you can even sprinkle in some optional dried red chili flakes. Cook this vibrant mix for another 5 minutes while the flavors marry beautifully.
Combining Flavors
Next up, it's time to get those nutrient-packed greens in there! Toss in 90 grams of spinach—add half first and let it wilt before adding the rest. This helps to ensure that all that leafy goodness gets perfectly incorporated. Once the spinach is beautifully wilted, drizzle in 2 tablespoons of freshly squeezed lemon juice for an added zing. Stir everything well to combine those hearty flavors.
Cooking the Eggs
Now for the fun part—cooking the eggs! When your roasted potatoes are ready, gently transfer them into the skillet and mix everything together. Taste and, if necessary, adjust the seasoning. Create four little wells in the middle of the veggie mixture and crack in a large egg into each one. Cover the skillet with a lid to help the eggs cook through more quickly. Cook until the eggs reach your desired level of doneness, whether that’s runny or more set.
Final Touches and Serving
Once everything is cooked to perfection, it’s time for the final touches! Sprinkle a handful of fresh chopped flat-leaf parsley and spring onions over the top. Serve your Loaded Veggie Breakfast Skillet with lemon wedges and additional chili flakes on the side if you like a bit more heat. This dish is not just food; it’s a celebration on a plate! Perfect for a lazy weekend or a quick brunch with friends.
For more delightful breakfast ideas, check out BBC Good Food or Serious Eats for inspiration. Enjoy!
Variations on Loaded Veggie Breakfast Skillet
Adding your favorite proteins
Elevate your loaded veggie breakfast skillet by incorporating your favorite proteins! Think about adding turkey bacon, cottage cheese, or even chickpeas for a plant-based twist. These additions not only boost the protein content but also provide a new layer of flavor and texture. You can cook the proteins separately and mix them in at the end or layer them on top before serving. Experimenting with grilled chicken ham is another delicious option for a heartier meal.
Exploring new veggie combos
Don't be shy to play around with different vegetables! Broccoli, zucchini, or even sweet potatoes can make fabulous substitutes or additions to your loaded veggie breakfast skillet. By swapping out or adding ingredients, you can create a new dish each time. The key is to keep the flavors balanced and let your creativity lead the way. To learn more about maximizing your veggie intake, check out resources like the USDA’s MyPlate. Enjoy the journey of discovering new flavor combinations!
Cooking Tips and Notes for Loaded Veggie Breakfast Skillet
When making your loaded veggie breakfast skillet, start by prepping your ingredients beforehand. Chop your veggies and season your potatoes to maximize flavor. Remember, you can mix and match any vegetables you have on hand — zucchini and kale are excellent additions!
To save time, consider roasting your potatoes in advance. This way, they’ll be perfectly crispy when you combine them with the sautéed veggies. If you like a bit of heat, adjust the amount of chili flakes to suit your taste. Lastly, don’t forget to check the eggs for doneness; cooking them with a lid helps set the whites while keeping the yolks runny and delicious!
For more ideas on swapping ingredients or customizing your skillet, check out these tips for versatile vegetable use.
Serving suggestions for Loaded Veggie Breakfast Skillet
Elevate your Loaded Veggie Breakfast Skillet by pairing it with a few simple sides and garnishes. Consider adding a dollop of rich Greek yogurt or creamy avocado to enhance the flavors.
To add some crunch, sprinkle a handful of toasted pine nuts or sunflower seeds over the top just before serving. For a refreshing contrast, serve with sliced tomatoes or cucumber on the side. Looking for a kick? A drizzle of sriracha or hot sauce could be the perfect complement.
Finally, don’t forget the fresh herbs—cilantro or basil could bring a delightful twist to your dish. Enjoy a balanced brunch experience!
Time Breakdown for Loaded Veggie Breakfast Skillet
Preparation Time
Get started with just 10 minutes of prep. This is a great time to gather your ingredients and chop your veggies while your excitement for a delicious breakfast builds!
Cooking Time
Next, let the skillet magic happen with a total cooking time of 40 minutes. This means you'll have time for your morning coffee while the potatoes crisp up in the oven and the veggies sizzle in the skillet.
Total Time
In just 50 minutes, you’ll have a hearty Loaded Veggie Breakfast Skillet ready to savor. Perfect for a lazy weekend morning or a lively brunch with friends!
Consider pairing this dish with fresh fruit or a smoothie to complete your meal. For more inspiration on breakfast options, check out Healthline for nutritious ideas. Enjoy your cooking!
Nutritional Facts for Loaded Veggie Breakfast Skillet
Calories
A satisfying serving of the loaded veggie breakfast skillet comes in at about 289 calories, making it a hearty yet balanced option for your breakfast table.
Protein
Packed with roughly 11.4 grams of protein, this skillet provides a great start to your day, helping keep you satisfied until lunch.
Nutritional Highlights
Enjoy a delightful blend of nutrients:
- Fiber: 4.8 grams, important for digestive health.
- Vitamins and Minerals: A source of vitamin C and iron that contributes to overall wellness.
- Healthy Fats: Contains 15.9 grams of fat, mostly from olive oil, which can support heart health.
For more nutritional insights, check out resources like the USDA FoodData Central and NutritionData. These can help you dive deeper into understanding how each ingredient benefits your health.
FAQs about Loaded Veggie Breakfast Skillet
Can I make this breakfast skillet vegan?
Absolutely! To create a loaded veggie breakfast skillet that's entirely vegan, simply omit the eggs. You can scramble some tofu as a protein alternative or even add chickpeas for an extra boost of nutrition. This way, you can still enjoy that hearty, satisfying flavor without compromising on dietary preferences.
What can I substitute for spinach?
If spinach isn’t your thing, don’t worry! You can easily swap it out for kale, Swiss chard, or even arugula. These greens will provide their own unique flavors while still adding a nutritious punch. So, feel free to get creative with whatever leafy greens you have on hand!
How do I store leftovers?
Leftovers from your loaded veggie breakfast skillet can be stored in an airtight container in the fridge for up to three days. When you're ready to enjoy them again, simply reheat in a skillet over medium heat or in the microwave until warmed through. For a quick breakfast, this is a fantastic option!
Conclusion on Loaded Veggie Breakfast Skillet
Enjoying a loaded veggie breakfast skillet is a delightful way to kickstart your day. This hearty dish, packed with nutritious veggies and perfectly cooked eggs, not only satisfies your cravings but also fuels your productivity. Perfect for brunch gatherings or a cozy morning at home, it’s a recipe you’ll want to share! For more inspiration, check out additional breakfast ideas on EatingWell or Bon Appétit.
Loaded Veggie Breakfast Skillet
Equipment
- Baking tray
- skillet
- oven
Ingredients
Main Ingredients
- 450 g potatoes, scrubbed, skin on and cut into 2cm cubes I used Maris Piper, but any potato will do.
- 3 tablespoon olive oil divided
- 0.5 teaspoon sea salt divided
- 0.5 teaspoon cracked black pepper divided
- 1 small onion (100g) cut in half then thinly sliced
- 1 medium green bell pepper (110g) pith and seeds removed then thinly sliced
- 1 medium red bell pepper (110g) pith and seeds removed then thinly sliced
- 230 g portobello mushroom (3 large mushrooms) wiped clean then sliced
- 1 teaspoon dried oregano
- 2 cloves garlic minced
- 0.25 teaspoon dried red chilli flakes optional
- 90 g spinach
- 4 large eggs
- 2 tablespoon freshly squeezed lemon juice
For serving
- 1 small handful fresh flat leaf parsley chopped
- 2 spring onions chopped
- Lemon wedges
- Dried red chilli flakes
Instructions
Cooking Instructions
- Preheat the oven to 200 degrees C, 392F. I use an electric fan assisted oven, please adjust according to your own oven.
- Place the potatoes on a baking tray, pour over 2 tablespoons of oil add ¼ teaspoon each of salt and black pepper. Toss well then bake in the oven for 30 minutes turning the potatoes halfway through cooking.
- While the potatoes are roasting, cook up the veggies. Heat the remaining oil in a skillet, add the onion and cook over a medium heat until soft, about 10 minutes.
- Add the peppers and cook for 5 minutes. Once the peppers are a little soft add the mushrooms, garlic, oregano, salt, pepper and chilli flakes. Cook for another 5 minutes.
- Now add the spinach, I add half first, let that wilt down then add the remaining spinach. Add the lemon juice and stir well.
- Once the potatoes are cooked transfer them to the skillet and give everything a good stir. Check the seasoning now and add more if necessary.
- Make 4 little wells in the skillet, break one egg into each well. Place a lid over the skillet, this will help cook your eggs quicker. Once the eggs are cooked to your own taste turn off the heat.
- Sprinkle over the parsley and chopped spring onion and serve.
- Serve with lemon wedges and more red chilli flakes if you like.
Leave a Reply