Breakfast Skillet

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My healthy Breakfast Skillet is my go-to, clean-out-the-fridge type of breakfast whenever I am running low on groceries. You can use anything you have on hand and improvise according to your taste buds. Please note that everyone has a different opinion on what they consider 💪 “healthy,” so what might be healthy to me, might not be healthy to you — for example, some people don’t consider 🥚 eggs healthy, and that’s okay. Feel free to make this healthy for you and improvise accordingly.

Why You’ll Love Breakfast Skillet

This Breakfast Skillet is the best way to start your day. It is so filling and full of good-for-you ingredients, such as 🫑 peppers, potatoes and eggs. It’s a great dish to use up the last bits in your fridge: Have half a zucchini? Add it in! A couple of 🍄 mushrooms kicking around? Perfect! This one-pan wonder is hearty, delicious and will set you up for the day ahead.

How to Prepare Breakfast Skillet

🔪Use a sharp knife to finely dice 1/2 a bell pepper, a small onion and a medium potato.

🥑 To a pan over medium-high heat, add avocado oil or any oil of choice and let it get hot.

🧅 Next, add in the diced onions, potatoes and bell peppers and reduce the heat to medium-low.

🧂 Season with salt and pepper, stir together and then sauté for a few minutes.

⏲️ Cover with a lid until the potatoes are almost cooked, which should take 3-4 minutes.

🥚 After the potatoes are almost fully cooked, you can gently crack in the eggs. Cover with a lid and cook (mine took about 5 minutes for a runny yolk).

🌿 Now add a touch more salt and paprika on top of the eggs, garnish with dill, and enjoy!

Nonna’s Tip 🔪

The key to this super fast meal is to chop up everything really small so it can cook up quickly.

Breakfast Skillet

Variations and Substitutions for Breakfast Skillet

  1. You can use any veggies you have on hand, such as zucchini, 🍄 mushrooms or finely chopped broccoli.
  2. You are more than welcome to substitute the potato for a 🍠 sweet potato, as it’s just as delicious.
  3. You certainly can add some onion powder, garlic powder, paprika, cumin, oregano or even add a kick with cayenne 🌶️.
  4. Add any herbs you love: parsley, dill, oregano, basil, rosemary or thyme would all be delicious.

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Common Questions

What other vegetables can I use in this recipe?

You can really use whatever you have on hand: zucchini or eggplant, mushrooms or even finely chopped broccoli or cauliflower will work.

Can I add another protein to this breakfast skillet?

For sure! Ground sausage would be delicious (plant-based would work as well), or finely diced tofu would be good, you would just have to adjust the cooking time.

can I add additional spices to this recipe?

Yes, you certainly can add some onion powder, garlic powder, paprika, cumin, oregano, or even add a kick with cayenne.

can this dish be made ahead?

I would suggest making a big batch of the veggie mixture so you have it for a few days, and then simply add a freshly fried egg on top when you’re ready to enjoy.

Breakfast Skillet

Breakfast Skillet

This Breakfast Skillet is the best way to start your day. It is so filling and full of good-for-you ingredients, such as peppers, potatoes and eggs. It's a great dish to use up the last bits in your fridge.
No ratings yet
Course: Breakfast
Cuisine: American
Servings: 1
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

  • 1 tablespoon avocado oil
  • ½ bell pepper, finely diced
  • 1 medium potato, finely diced
  • 1 small onion, finely diced
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste
  • ¼ teaspoon Italian seasoning, to taste
  • 2 eggs
  • paprika, optional
  • finely chopped dill, parsley, cilantro

Instructions 

  • Heat a skillet over medium-high heat and add avocado oil or your preferred cooking oil. Once the oil is hot, add the onions, potatoes, and bell peppers. Reduce the heat to medium-low, season with salt and pepper, then sauté for a few minutes, stirring occasionally.
  • Cover with a lid until the potatoes are almost cooked which should take 3-4 minutes. You can always check on them and taste if you need to.
  • After the potatoes are almost fully cooked you can gently crack in the eggs. Cover with a lid until they are to your desired consistency. Mine took 5-6 minutes for a runny yolk.
  • I added a touch more salt and paprika to my eggs, garnished with dill. If I had feta on hand, I would sprinkle it in as well, but that’s totally up to you. Enjoy.

Video

Nutrition

Calories: 460kcal, Carbohydrates: 49g, Protein: 17g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.03g, Cholesterol: 327mg, Sodium: 1306mg, Potassium: 1259mg, Fiber: 7g, Sugar: 7g, Vitamin A: 2355IU, Vitamin C: 123mg, Calcium: 106mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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