How come I don’t make skillet meals often? I need to change that around because this was so good! I came home from soulcycle & I was craving a savory skillet. So I made it happen.
I roasted the potatoes the night before so I just needed to heat it up in the morning. This skillets got all the flavors. Also, it’s got healthy fats, protein & carbs to fuel my body properly!!
Here to more skillet meals in 2018!!
Egg Skillet with Potatoes + Veggies
Sautéed veggies and roasted potatoes in a cast-iron skillet. 2 cracked eggs on top and then finished in the oven for a perfect savory meal.
Ingredients
- 1 medium russet potato
- 1/2 tsp paprika
- salt and pepper to taste
- 1 tbsp avocado oil
- 1/2 cup mushrooms
- 1/2 cup bell peppers - chopped
- 1/2 cup shredded carrots
- 1/2 tsp garlic powder
- 2 pasture-raised eggs
Toppings: parsley, avocado, red pepper flakes, black pepper, ketchup
Instructions
-
Preheat oven to 400 F.
-
Cut potato into quarter pieces. Toss with olive oil, paprika, salt and pepper.
-
Bake for 30 minutes until golden brown & crispy. Toss in between.
-
Turn oven down to 350 F.
-
Heat up a 8-inch cast iron skillet.
-
Add avocado oil and saute mushrooms, bell peppers, carrots & spinach for 2-3 minutes. Add in garlic powder and salt + pepper to taste.
-
Add in pre-roasted potatoes and toss together until combined.
-
Crack in 2 eggs & let it cook for 2 minutes on the stovetop.
-
Move cast-iron into your oven to bake for 3 minutes or until egg whites have settled.
-
Top with avocado, parsley, red pepper flakes, black pepper and ketchup!