This is the perfect sunday morning, one-skillet dish for breakfast. I’ve used lots of veggies that I have on hand, and my favorite combo is broccoli, tomato and mushrooms. It’s easy to make and it is delicious. I highly encourage you to try it!!
White onion, chopped
Green onion, chopped
Green bell pepper, chopped
Carrots, thinly sliced
Idaho potatoes, chopped
Salt, pepper, paprika, garlic powder
- In a frying pan, melt some butter and add potatoes (peeled and chopped) and season with salt, pepper, paprika, and garlic powder. Let it simmer on medium-low until soft. Then add chopped scallions, green pepper and white onion. Cook on a very low heat, until potatoes are soft in center. [Potatoes take a bit longer to cook]
- While the potatoes are cooking, in a separate frying pan, add butter and all the veggies. You can substitute/add any veggies your family likes. I usually have broccoli and carrots on hand. Add all the chopped veggies and same seasoning, and let it simmer until soft.
- Once veggies and potatoes are cooked through, add them together in the same skillet. Top with eggs and salt/pepper on each egg. I’ll make 4-5 for my family. Cover and let it cook to your liking. I like it a bit soft, so that the yolks are somewhat runny. Top with chopped cilantro and sliced avocado if you have it. Serve hot.