Description
A vibrant and comforting dish marrying seasonal vegetables with creamy eggs, perfect for breakfast, brunch, or light dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 12 ounces baby potatoes, thinly sliced
- 4 cups thinly sliced vegetables (mushrooms, bell peppers, zucchini)
- 3 scallions, thinly sliced
- 1 teaspoon minced fresh herbs (rosemary or thyme)
- 6 large eggs (or 4 large eggs plus 4 egg whites, lightly beaten)
- 2 cups packed leafy greens (spinach or kale)
- 1/2 teaspoon salt
Instructions
- Heat the olive oil in a large skillet over medium heat, then add the sliced baby potatoes. Season with salt and cook for about 10 minutes, stirring occasionally, until golden and tender.
- Add the sliced vegetables and scallions to the skillet, cooking for another 5-7 minutes until tender but vibrant.
- Fold in the leafy greens and cook until wilted.
- Sprinkle in the minced herbs, stir well to combine.
- Create small wells in the mixture and crack the eggs into those spaces. Cover the skillet and cook for 5-7 minutes until eggs are set but yolks remain runny, or longer if desired.
- Serve the dish directly from the skillet for immediate enjoyment.
Notes
Avoid overcrowding the skillet to ensure vegetables sauté rather than steam. You can use pre-cooked potatoes for a quicker meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg