Garden Skillet
Brighten up your breakfast or brunch table with the vibrant and wholesome Garden Skillet, a one-pan wonder brimming with fresh vegetables and perfectly cooked eggs. This rainbow of flavors brings together tender baby potatoes, sweet bell peppers, juicy cherry tomatoes, and earthy zucchini, all seasoned with a savory blend of paprika, oregano, and garlic. A final touch of fresh spinach and a sprinkle of parsley ensures every bite is packed with garden-fresh goodness. Ready in just 40 minutes, this nutrient-packed vegetarian recipe is the ultimate easy skillet meal for busy mornings or light dinners. Serve it warm with crusty bread or over your favorite grains for a hearty, satisfying dish that celebrates simple, seasonal ingredients.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Red onion
- 3 cloves, minced Garlic
- 1 pound, quartered Baby potatoes
- 2 medium, diced (any color) Bell peppers
- 1 medium, sliced into half-moons Zucchini
- 1 cup, halved Cherry tomatoes
- 2 cups, fresh Spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 4 large Eggs
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the baby potatoes to the skillet. Cover with a lid and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and starting to brown.
Mix in the diced bell peppers and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the cherry tomatoes and spinach to the skillet. Sprinkle with salt, black pepper, paprika, and oregano. Stir well to combine, and cook for 2-3 minutes until the spinach wilts and the tomatoes start to release their juices.
Using a spatula, create 4 small wells in the vegetable mixture. Crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are set to your desired doneness.
Remove the skillet from heat and garnish with fresh parsley.
Serve the Garden Skillet warm, either on its own or with crusty bread or cooked grains like rice or quinoa.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4673 mg | 203% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 33.2 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 308 mg | 24% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2712 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
