crispy potato & summer veggie breakfast bowl____________________________Use up stray produce in the crisper drawer by tossing them in a saute pan with potatoes and your favorite blend of dried herbs. Vegetarian and vegan friendly: feel welcome to substitute the eggs with beans or another meatless protein. Chickpeas work exceptionally for this particular formula.
Ingredients
- 2 medium russet potatoes, diced
- 1/2 green bell pepper, sliced into strips
- 1/2 onion, sliced into strips
- 1 small head of broccoli, cut into florets
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- kosher salt + pepper, to taste
- 4 eggs
- 1/2 avocado, thinly sliced
Instructions
- Slice potatoes and vegetables to desired size. I usually do a medium dice in the potatoes.
- Heat olive oil in large skillet or saute pan over medium heat. Add potatoes, vegetables, and herbs and cook, tossing occasionally, until the potatoes crisp on all sides and the veggies soften, about 8-10 minutes.
- In the meantime, crack eggs into two separate bowls (two per bowl) and whisk briskly until eggs and yolk meld. Add salt and pepper, if desired.
- When skillet components are done, scoop into two separate bowls and set aside. Add more olive oil, or spray oil, into pan. Pour one bowl of eggs into pan and stir constantly with a spatula until cooked through but still soft, about one minute. Add eggs atop one bowl, and repeat with the second pair. Finish by organizing slices of avocado to the top. Sprinkle with red pepper flakes, cheese, or more salt and pepper, if desired.