This veggie-packed skillet is the perfect breakfast / brunch.
A great recipe if you’re looking for a way to add more veggies to breakfast.
Hearty, savory, satisfying, + flavorful.
15 minutes | 2-3 servings
1 tbsp Extra Virgin Olive Oil
1 Sweet Potato (Chopped)
1 Red Bell Pepper (Chopped)
1 Zucchini (Chopped)
1 cup Mushrooms (Chopped)
1 cup Kale Leaves (Chopped)
Sea Salt & Black Pepper (To Taste)
1 tsp Garlic Powder
1/2 Avocado (Large, Sliced)
1/4 cup Cilantro
Heat a cast iron (or other) skillet on medium-high heat and add olive oil. Add chopped sweet potato, red bell pepper, zucchini, mushrooms, salt, and pepper. Sauté until slightly soft, add garlic powder and kale. Sauté until kale wilts.
Crack the eggs throughout the pan, reduce heat to medium-low, and cover with a lid until the egg whites are cooked through.
Top with sliced avocado + cilantro. Enjoy!
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?