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Vegetable and Egg Skillet

Source of Recipe

From "Christmas Baking" by Joyce and Laura Klynstra


Recipe Introduction

"Here's a delicious way to eat a rainbow of vegetables. This skillet of goodness is a fitting breakfast when hosting overnight guests. Serve with toast or muffins for a great start to your day."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ 2 teaspoons butter
â—¦ 3 cups shredded potatoes
â—¦ 1 medium red onion, peeled and chopped
â—¦ 2 bell peppers, cored and chopped
â—¦ 1 cup spinach, chopped
â—¦ 1 cup grape tomatoes, sliced
â—¦ Salt and pepper, to taste
â—¦ 7 eggs
â—¦ 2 scallions, sliced
â—¦ 1 tablespoon chopped cilantro, optional


Recipe

Preheat oven to 350° F.

Heat oil and butter in a 12-inch skillet over medium-high heat. Add shredded potatoes and cook for 5 minutes, scraping the bottom of the pan to keep them from sticking. Reduce to medium heat and add onion and peppers. Cook for another 4 minutes. Remove from heat and stir in spinach, tomatoes, salt, and pepper.

Make seven wells in the vegetable mixture. Crack one egg in each well. Sprinkle a little more salt on each egg. Using hot pads, place skillet in oven. Bake 14 minutes for soft yolks or 18 minutes for hard yolks. Top with scallions and cilantro, if using, and serve immediately.

Serves 6
Bake Time: 14 to 18 minutes