Veggie and Egg Skillet
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A Note from Feedfeed
Hearty breakfast skillets are a great way to feed a crowd if you scale up the ingredients! This is a great recipe to add in leftovers like grilled vegetables, that last bit of feta cheese or tomato sauce left in the fridge.
- Recipe Card
Recipe Card
ingredients
- 1 bunch kale, washed, destemmed and roughly chopped
- 1 tablespoon olive oil
- 2 eggs
- 1/2 cup Japanese yams, cut into bite-sized pieces
- 1 clove garlic, minced
- 1/2 cup cherry tomatoes, chopped
- 2 tablespoons chopped green onion
- 1/4 avocado
- 1 tablespoon feta, crumbled, plus more for garnish
- 1 teaspoon red chili flakes
- Everything Bagel Seasoning, to taste
- Salt and pepper, to taste
Method
Step 1
Add 1 tbsp of olive oil to a sauté pan over low- medium heat. Once the pan is hot add chopped garlic and let sauté for 3-4 minutes.
Step 2
Add kale and sauté for 5 minutes. Add cherry tomatoes and yams and sauté for another 5 minutes. The potatoes I used were leftovers from the previous night so I didn’t need to cook them for very long.
Step 3
Remove veggies and plate. Wash off the pan and spray with cooking oil. Over low-medium heat, crack two eggs into the center of the pan.
Step 4
Add black pepper, red chili flakes and everything but the bagel seasoning to the eggs. Let sit for 3-4 minutes or until the edges start lifting / become lightly brown.
Step 5
Add the eggs on top of the sautéed vegetables. Garnish with avocado, crumbled feta and green onions. Serve and enjoy!