Vegetarian Breakfast Skillet
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 233.7
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 150.9 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 4.5 g
- Protein: 8.5 g
View full nutritional breakdown of Vegetarian Breakfast Skillet calories by ingredient
Number of Servings: 4
Ingredients
-
Olive Oil, 3 tbsp (divided)
Onions, 1 large (diced)
Garlic, 2 cloves (diced)
Mushrooms, 4 oz (chopped)
Potato, 2 medium (peeled and chopped)
Red Ripe Tomato, 1 medium (chopped)
Green Peppers, 1 large (chopped)
Tomato Paste, 2 tbsp
Water, 0.5 cup
Cilantro, raw, 4 tbsp (roughly chopped)
Egg White, fresh, 4 large
Directions
1. Saute diced onion and garlic in 1 Tablespoon olive oil in a large skillet pan until color changes.
2. Add chopped mushrooms and saute until soft.
3. In a separate medium skillet pan, fry the chopped potatoes in the remaining 2 Tablespoons of oil until golden brown.
4. Once the mushrooms have sauteed, add the chopped tomato, green pepper, water, and tomato paste. Let cook, covered, for about 5 minutes until the green peppers soften.
5. Stir in the chopped cilantro and fried potatoes to the tomato mixture.
6. Separate 4 eggs.
7. Add the egg whites to the top of the potato/tomato mixture.
8. Cover the mixture, reduce the heat, and let simmer until the egg whites have hardened, about 20 minutes.
Serving Size: makes 4 servings
2. Add chopped mushrooms and saute until soft.
3. In a separate medium skillet pan, fry the chopped potatoes in the remaining 2 Tablespoons of oil until golden brown.
4. Once the mushrooms have sauteed, add the chopped tomato, green pepper, water, and tomato paste. Let cook, covered, for about 5 minutes until the green peppers soften.
5. Stir in the chopped cilantro and fried potatoes to the tomato mixture.
6. Separate 4 eggs.
7. Add the egg whites to the top of the potato/tomato mixture.
8. Cover the mixture, reduce the heat, and let simmer until the egg whites have hardened, about 20 minutes.
Serving Size: makes 4 servings