hearty vegetarian breakfast skillet

Name: hearty vegetarian breakfast skillet Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 red skinned potatoes (cubed to preferred size); 6 large eggs (egg substitute or whites can be used to cut down on fat and calories); 6 baby portabella mushrooms; 1 yellow bell pepper; 2 cups of raw broccoli cut small; 1/2- whole red tomato; 1 1/2 tbsp. olive oil (butter or cooking spray will work too); 1/2 c Colby and Monterey jack shredded cheese (can omit or substitute; Sage for taste (and any other seasonings you like); All vegetables can be substituted to your preferences

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 2

Ingredients

2 red skinned potatoes (cubed to preferred size)6 large eggs (egg substitute or whites can be used to cut down on fat and calories)6 baby portabella mushrooms1 yellow bell pepper2 cups of raw broccoli, cut small1/2- whole red tomato1 1/2 tbsp. olive oil (butter or cooking spray will work too)1/2 c Colby and Monterey jack shredded cheese (can omit or substituteSage for taste (and any other seasonings you like)All vegetables can be substituted to your preferences

Directions

Scramble the eggs in the skillet.
Take out and put aside
Put oil in pan (or cooking spray/butter/ect) and let heat up.
Throw in potatoes and stir around. Sprinkle liberally with ground sage (tastes great with potatoes and eggs).
Reduce heat to medium and cover while vegetables get prepped (about 5 mins)
Cut vegetables up. Its best if they are uniform in size to cook evenly.
Check on potatoes. If they are just softening, toss in the vegetables and a lil more oil/cooking spray/ or a tiny amount of water (like 1 tbsp.). Add more sage or other spices and mix in.
Get eggs and toss in too.
Cover and let cook on med for about 5-10 mins (depends on how soft you like vegetables). Check for tenderness and serve.
Top with cheese if you like.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user HAPPYCHANGES85.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 482.8
Total Fat: 18.1 g
Cholesterol: 22.7 mg
Sodium: 355.6 mg
Total Carbs: 40.4 g
Dietary Fiber: 2.6 g
Protein: 23.6 g

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