Description
A hearty and flavorful sweet potato breakfast skillet, perfect for a satisfying morning meal. This dish combines sweet potatoes, vegetables, and eggs for a complete breakfast.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium sweet potato, peeled and diced (about 2 cups)
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped zucchini
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 4 large eggs
- 2 tablespoons chopped fresh parsley or cilantro for garnish (optional)
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add diced sweet potato, onion, bell pepper, and zucchini to the skillet. Cook, stirring occasionally, for 10-15 minutes, or until sweet potatoes are tender.
- Stir in garlic powder, paprika, salt, and pepper. Cook for another 2 minutes.
- Make four wells in the sweet potato mixture and crack an egg into each well.
- Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
- Alternatively, if your skillet is oven-safe, you can transfer it to a preheated oven at 375°F (190°C) and bake for 8-12 minutes, or until eggs are cooked.
- Garnish with fresh parsley or cilantro, if desired, and serve immediately.
Notes
- Feel free to customize with your favorite vegetables like mushrooms, spinach, or kale.
- For added protein, you can add cooked beef crumbles or turkey sausage to the skillet.
- Adjust spice levels to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg