Easy Roasted Spring Breakfast Skillet

Try this easy one-pan recipe for breakfast
Easy Roasted Spring Breakfast Skillet

Shutterstock

Easy Roasted Spring Breakfast Skillet

First, sauté your favorite spring vegetables you picked up at your local farmers market, and then top with your eggs, fresh herbs, and finish in the oven for a delicious, fragrant springtime start to your day.

4
Servings
139
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  olive oil
  • new potatoes, diced
  • onion, diced,
  • 1/2  Cup  leeks, white part only, diced
  • clove garlic, minced
  • 1/4  Cup  chicken stock
  • eggs
  • Salt and pepper, to taste
  • Fresh Basil, for garnish

Directions

In a medium skillet heat the oil over medium-high flame. Add diced potatoes, onion, and leeks. Saute until softened, about 3 minutes. Add minced garlic and continue to cook for another 2 to 3 minutes, until the garlic is soft, but not brown. Add the chicken stock and bring the liquid to a boil. Reduce the chicken stock until about 2 tablespoons of liquid remain in the pan. Crack the eggs over top, and cover with a lid. Reduce the heat to medium-low. Cook until the whites are set, about 15 minutes. Remove the pan from the heat, season with salt and pepper, and garnish with fresh basil.

Nutritional Facts

Total Fat
5g
7%
Sugar
14g
16%
Saturated Fat
1g
4%
Carbohydrate, by difference
21g
16%
Protein
1g
2%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
5mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
1mg
0%
Niacin
1mg
7%
Phosphorus, P
3mg
0%
Sodium, Na
132mg
9%
Water
13g
0%

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.