A Good Morning!
Here’s another delicious breakfast recipe where you get to incorporate your favorite vegetables for a nutritious, delicious and satisfying meal.
I love making this recipe when I have guests staying overnight with me, or just want to serve up something that’s a little different and very yummy.
Serve with toast, muffins or fruit… a great start to your new day!
Vegetable and Egg Skillet
Jean Trebek’s Reliable Recipes/ insidewink.com
1 Tbs Olive oil
1 Tbs Butter
3 cups shredded potatoes
1 medium red onion, peeled and chopped
2 bell peppers, cored and chopped
1 1/2 cups spinach, chopped
1 cup grape tomatoes, sliced in half
1 teaspoon fresh herbs, thyme and rosemary, finely chopped
Salt and pepper, to taste
2 scallions, sliced
1 tablespoon chopped cilantro, optional.
Sour cream, optional
Preheat oven to 350 degrees Fahrenheit.
Heat oil and butter in a 12-inch skillet over medium-high heart.
Add shredded potatoes and cook for 7 minutes, scraping the bottom of the pan to keep them from sticking.
Reduce to medium heat and add onion and peppers.
Cook for another 5 minutes.
Remove from heat and stir in spinach, tomatoes, herbs, salt and pepper.
Make 7 wells in the vegetable mixture.
Crack one egg in each well.
Sprinkle a little more salt on each egg.
Using hot mitts to protect your hands from the heat, place skillet in oven.
Bake for about 13 minutes for soft yolks or up to 18 minutes for hard yolks. (Keep a close watch on the eggs).
Top with scallions, cilantro and sour cream if you choose…serve immediately. Enjoy!
Serves 6 – Have a wonderful day!!
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By JEAN TREBEK
Jean is a Professional Religious Science Practitioner, Reiki Master and Sound Healer. She grew up on Long Island, NY, and now lives in Los Angeles. She has two wonderful adult children, Matthew and Emily, with her beloved late husband, Alex. Jean enjoys taking long walks, watching movies, and traveling. She is very grateful for her family, friends, Luna (the dog) and good coffee.
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