This breakfast skillet is what you need when it’s freezing outside and you’ve just come in from an early morning snowball fight! We don’t get an awful lot of snow here in Cambridgeshire so when we do get it we are out there first thing, making the most of it. I know some of you will laugh when I tell you that just a few cms of snow is enough for a snow day but that’s just the way it is here.
How To Make Veggie Loaded Breakfast Skillet
I start this breakfast off by roasting up some crispy potatoes, I do this in the oven to make this a little quicker. You can, of course, fry the potatoes up in your skillet if you want but I find that can take a good while longer, and I usually don’t want to wait that long to eat this! So while the potatoes are roasting, cook up your veggies. Start with your onions, cook them up until they are nice and soft, for at least 10 minutes. Then add the pepper and mushrooms. I use spinach for this but kale works well too, it just needs longer to cook. Finally, add some eggs to your breakfast skillet, let these cook until they are to your taste. I like mine sunny side up and runny. Perfect for dipping those crispy little potatoes into.
You can play around with the veggies, kale works well in place of the spinach. Chestnut mushrooms work well in this too. If you want to make this vegan all you need to do is omit the eggs. You could try serving it with some hot sauce too. We like this breakfast skillet with some chopped parsley, lemon wedges, chopped spring onions and some chilli flakes. And if you are extra hungry some good crusty bread is nice too.
This breakfast skillet is exactly what I need when the temperatures take a dive. It’s cosy, warming and filling and will set you up for the day! Packed with veggies, crispy potatoes and lovely runny eggs, this is perfect for a cosy weekend breakfast or brunch. Or you could have breakfast for dinner and do it that way, there’s no judgement here! This would be totally acceptable for a light supper.
Loaded Veggie Breakfast Skillet
- 450 g potatoes, scrubbed, skin on and cut into 2cm cubes I used Maris Piper, but any potato will do.
- 3 tbsp olive oil, divided
- 1/2 tsp sea salt, divided
- 1/2 tsp 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 tsp dried oregano
- 2 cloves of garlic minced
- A scant 1/4 tsp dried red chilli flakes optional
- 90 g spinach
- 4 large eggs
- 2 tbsp freshly squeezed lemon juice
- A small handful fresh flat leaf parsley chopped
- 2 spring onions chopped
- Lemon wedges
- Dried red chilli flakes
- 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 1/4 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.
- Nutritional information is approximate and is based on 4 servings.
- I used a 25cm / 10 inch cast iron skillet. Any similar size pan will do.
- For this breakfast skillet I roasted the potatoes in the oven first to make this quicker, you can fry the potatoes in the skillet if you wish but it may take longer for the potatoes to cook.
- You can add any veggies you like to this, kale works well too.
- If you are serving this to young children or you are not keen on too much spice then you can omit the chilli flakes.
- To make this vegan, just omit the eggs.
- This recipe is naturally gluten-free.
More Tasty Weekend Breakfast Ideas:
- Sweet Potato Rosti with Goat’s Cheese
- Vegetarian Quesadilla
- Sweet Potato Hash with Kale and Eggs
- Irish Potato Cakes
- Breakfast Bagels
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