American · Brunch
American Veggie Breakfast Skillet
A hearty American brunch skillet, crispy roasted potatoes with sautéed peppers, mushrooms, and spinach topped with baked eggs and fresh herbs.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
420Calories
16gProtein
24gFat
32gCarbs
4gSugar
5gFiber
680mgSodium
186mgChol
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Instructions
1
Prep
Peel and cut potatoes into 1.5cm cubes. Thickly slice mushrooms. Finely dice red pepper. Mince garlic cloves. Chop parsley and chives.
2
Roast
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add potato cubes with smoked paprika, garlic powder, and 1 tsp salt. Cook 12-14 minutes, turning occasionally, until golden and tender.
3
Saute
Add remaining 1 tbsp oil, mushrooms, and red pepper. Cook 5-6 minutes until golden and moisture evaporates. Add garlic, cook 30 seconds until fragrant.
4
Build
Add spinach with 0.5 tsp salt and black pepper, stir 1-2 minutes until wilted. Create four wells. Crack one egg into each well.
5
Bake
Cover skillet and cook over medium-low heat 4-5 minutes until whites set and yolks remain runny. Scatter parsley and chives over.
6
Plate
Serve directly from the pan or divide between two plates while eggs are warm and potatoes remain crispy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 2 medium Maris Piper potatoes
- 200g (7.1 oz) chestnut mushrooms
- 1 medium red bell pepper
- 120g (4.2 oz / large handful) fresh baby spinach
- 2 garlic cloves
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 4 tbsp fresh flat-leaf parsley
- 2 tbsp fresh chives