4
7 ratings

Eggs and Greens Breakfast Skillet

Try this easy one-pan recipe for breakfast
Eggs and Greens Breakfast Skillet
The Daily Meal

Eggs and Greens Breakfast Skillet

Spicy arugula, hearty spinach, and rainbow chard are sautéed until tender with spring garlic, and then topped with sunny side-up eggs. Serve with toast to sop up the creamy egg yolks.

Ready in
25 m
5 m
(prepare time)
20 m
(cook time)
4
Servings
104
Calories Per Serving

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 Cup arugula
  • 1 Cup spinach
  • 2 Cups rainbow chard, stemmed and chopped
  • 2 Tablespoons spring garlic, minced
  • 4 eggs
  • Salt and pepper, to taste
  • Lemon wedges, for serving

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the arugula, spinach and rainbow chard to the hot pan. Cook down the greens for about 2 to 3 minutes, or until tender. Add the spring garlic and cook for another minute. Crack the eggs over top and cover. Cook the eggs until the whites are set, about 15 minutes. Adjust seasoning, garnish with a lemon wedge, and serve with toast.

Nutritional Facts
Servings4
Calories Per Serving104
Total Fat8g12%
Sugar0.5gN/A
Saturated2g9%
Cholesterol160mg53%
Protein6g13%
Carbs3g1%
Vitamin A162µg18%
Vitamin B120.4µg6.4%
Vitamin B60.2mg8%
Vitamin C9mg15%
Vitamin D0.9µg0.2%
Vitamin E1mg7%
Vitamin K191µg100%
Calcium54mg5%
Fiber0.6g2.6%
Folate (food)40µgN/A
Folate equivalent (total)40µg10%
Iron1mg8%
Magnesium28mg7%
Monounsaturated4gN/A
Niacin (B3)0.2mg1%
Phosphorus105mg15%
Polyunsaturated1gN/A
Potassium199mg6%
Riboflavin (B2)0.2mg13.8%
Sodium183mg8%
Zinc0.7mg4.8%