Healthy Breakfast Skillet with Potatoes: this 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 to you and improvise accordingly. You will need:
Healthy Breakfast Skillet with Potatoes
This 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 to you and improvise accordingly. You will need:
Ingredients
- 1 tablespoon avocado oil
- ½ finely diced bell pepper
- 1 medium finely diced potato
- 1 small finely diced onion
- salt pepper, Italian seasoning to taste
- 2-3 eggs — quantity up to you
- paprika is optional
- finely chopped dill parsley, or cilantro
Instructions
- On medium-high heat add avocado oil or any oil of choice and let it get hot. Add the onions potatoes and bell peppers and reduce the heat to medium-low. Season, stir and sauté for a few minutes.
- 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 on top of my eggs and garnished with dill. If I had feta on hand I would be sprinkling it in as well but that’s totally up to you. Enjoy.
Video
Notes
You can use any veggies you have on hand, you are more than welcome to substitute the potato for a sweet potato as it’s just as delicious. I have made this with mushrooms before, zucchini, finely chopped broccoli, so you can use any finely diced veggies you have on hand to clean out the fridge. Please chop everything as small as you can for any of the so that the potatoes cook fast.
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