Farmhouse Veggie Skillet
Golden potatoes and a mix of colorful vegetables cook together in one skillet for a hearty breakfast, lunch, or meatless dinner. Add eggs at the end for extra protein.
Ingredients
- 2 tablespoons olive oil
- 1 pound baby gold potatoes, cut into 1/2-inch pieces
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 medium zucchini, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 4 large eggs, optional
- Chopped fresh parsley for serving
Directions
Step 1 – Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the potatoes, cover, and cook for 10 to 12 minutes, stirring every few minutes, until nearly tender.
Step 2 – Add the remaining olive oil, onion, bell pepper, and mushrooms. Cook uncovered for 6 to 8 minutes, until the vegetables begin to brown.
Step 3 – Stir in the zucchini, garlic, paprika, thyme, salt, and pepper. Cook for 3 to 4 minutes.
Step 4 – Add the tomatoes and spinach. Cook for 1 to 2 minutes, until the spinach wilts.
Step 5 – If adding eggs, make four wells in the vegetables and crack one egg into each. Cover and cook for 4 to 6 minutes, until the whites are set and the yolks reach the desired doneness.
Step 6 – Sprinkle with parsley and serve directly from the skillet.
Larry's Tip
Cut the potatoes into small, even pieces so they become tender in the same amount of time as the other vegetables.
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