Description

This breakfast skillet is a hearty one-pan meal with golden potatoes, sautéed vegetables, spinach, melted cheese, and perfectly cooked eggs. It’s quick, colorful, and satisfying—perfect for busy mornings or weekend brunches.

Ingredients

2 eggs

1 cup diced potatoes

1/2 cup bell peppers, diced

1/2 cup onion, diced

1/2 cup spinach

1/4 cup shredded cheese

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

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Instructions

Heat olive oil in a skillet over medium heat.
Add diced potatoes and cook until golden brown and crispy.
Stir in bell peppers and onions; sauté until softened.
Add spinach and cook until wilted.
Make two wells in the mixture and crack the eggs into them.
Cover and cook until eggs are set to your preference.
Sprinkle shredded cheese over the top and let it melt.
Season with salt and pepper before serving.

Notes

Swap potatoes for sweet potatoes for extra nutrients.

Change up veggies with mushrooms, zucchini, or tomatoes.

Try cheddar, feta, or pepper jack for different flavors.

To keep eggs runny, cover only until whites are set.

Store leftovers for up to 2 days and reheat gently to avoid rubbery eggs.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 14g
Cholesterol: 195mg