Sun Dried Tomato and Roasted Garlic Skillet Breakfast
Wake up to a flavorful start with this Sun-Dried Tomato and Roasted Garlic Skillet Breakfast, a satisfying one-pan dish that's bursting with Mediterranean-inspired goodness. Whisked eggs are infused with aromatic roasted garlic and fresh basil, then combined with sun-dried tomatoes, sautéed baby spinach, and tangy feta cheese for a symphony of bold and savory flavors. This hearty breakfast skillet is topped to perfection under the broiler, creating a golden, irresistible finish. Quick to prepare in just 40 minutes and perfect for feeding a crowd, this recipe is an ideal choice for brunch gatherings or a cozy weekend treat. Serve it straight from the skillet for a rustic, family-style presentation that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 6 large Eggs
- 0.5 cup Sun-dried tomatoes
- 1 Garlic bulb
- 3 tablespoons Olive oil
- 2 cups Baby spinach
- 0.25 cup Crumbled feta cheese
- 2 tablespoons Milk
- 2 tablespoons Fresh basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast in the oven for 25 minutes until soft and caramelized.
While the garlic is roasting, chop the sun-dried tomatoes into small pieces and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Stir in the fresh basil.
Heat a large cast-iron skillet over medium heat and melt the butter with the remaining 2 tablespoons of olive oil.
Add the chopped sun-dried tomatoes and the baby spinach to the skillet. Sauté for 2-3 minutes, or until the spinach is wilted.
Once the garlic is roasted, squeeze the softened cloves out of the bulb and mash into a paste. Add this garlic paste to the skillet and mix well with the sun-dried tomatoes and spinach.
Pour the whisked egg mixture into the skillet, stirring gently to incorporate the vegetables and roasted garlic evenly.
Sprinkle the crumbled feta cheese over the top of the egg mixture.
Reduce the heat to low and let the skillet cook for 6-8 minutes until the edges of the eggs are set but the center is still slightly jiggly.
Carefully transfer the skillet to the oven and switch to the broiler setting. Broil for 2-3 minutes, watching closely, until the top is golden and fully set.
Remove from the oven, let it cool slightly, and garnish with additional fresh basil if desired. Slice and serve directly from the skillet.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 2.4 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 351 mg | 27% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 621 mg | 13% | |
*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.
