Breakfast Skillet
This is a great breakfast or brunch to start the weekend because it’s one that the whole family will dig into, plus, it’s full of good-for-you veggies. And it’s really simple to throw together; you can search the fridge and add any leftovers you have’be as creative as you want!
Best Health Magazine, November 2012; Photo by Maya Visnyei
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/4 cup extra virgin olive oil
- 1 large cooked potato diced (hint: boil one when making dinner the night before, and set aside)
- 1/2 red pepper diced
- 1/2 red onion diced
- 2 jalapeño peppers seeded and sliced (optional)
- 8 button mushrooms quartered
- 2 pinches cumin
- 2 pinches chili powder
- 2 pinches pepper
- 2 pinches salt
- Juice of 1 lime
- 4 whole eggs
- 2 egg whites whisked with the whole eggs
- 1/2 cup sharp cheddar cheese grated
- Small handful fresh cilantro leaves roughly chopped
- 1 avocado cut into 16 slices
- 1 cup salsa
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- To a medium sauté pan over medium heat, add olive oil and potato, and sauté for three minutes. Add red pepper, onion, jalapeño (if using) and mushrooms; cook until vegetables are soft. Add spices and lime juice. Stir to combine.
- Add whisked eggs and cheese, and continue scrambling until eggs are set, approximately three minutes.
- Divide equally among four plates, and top each with some cilantro, four avocado slices and a big dollop of salsa.
Recipe Notes
Per serving: 458 calories, 18 g protein, 32 g fat (8 g saturated fat), 31 g carbohydrates, 8 g fibre, 229 mg cholesterol, 627 mg sodium
