Garden Skillet

Brighten up your breakfast or brunch table with the vibrant and wholesome Garden Skillet, a one-pan wonder brimming with fresh vegetables and perfectly cooked eggs. This rainbow of flavors brings together tender baby potatoes, sweet bell peppers, juicy cherry tomatoes, and earthy zucchini, all seasoned with a savory blend of paprika, oregano, and garlic. A final touch of fresh spinach and a sprinkle of parsley ensures every bite is packed with garden-fresh goodness. Ready in just 40 minutes, this nutrient-packed vegetarian recipe is the ultimate easy skillet meal for busy mornings or light dinners. Serve it warm with crusty bread or over your favorite grains for a hearty, satisfying dish that celebrates simple, seasonal ingredients.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Red onion
• 3 cloves, minced Garlic
• 1 pound, quartered Baby potatoes
• 2 medium, diced (any color) Bell peppers
• 1 medium, sliced into half-moons Zucchini
• 1 cup, halved Cherry tomatoes
• 2 cups, fresh Spinach
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 4 large Eggs
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the diced red onion and sauté for 2-3 minutes until softened.

Step 3

Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 4

Add the baby potatoes to the skillet. Cover with a lid and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and starting to brown.

Step 5

Mix in the diced bell peppers and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 6

Add the cherry tomatoes and spinach to the skillet. Sprinkle with salt, black pepper, paprika, and oregano. Stir well to combine, and cook for 2-3 minutes until the spinach wilts and the tomatoes start to release their juices.

Step 7

Using a spatula, create 4 small wells in the vegetable mixture. Crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are set to your desired doneness.

Step 8

Remove the skillet from heat and garnish with fresh parsley.

Step 9

Serve the Garden Skillet warm, either on its own or with crusty bread or cooked grains like rice or quinoa.

Nutrition Facts

Serving size	1191.1 grams (1191.1g)

Amount per serving	% Daily Value*
Calories	863

Total Fat 48.80g	63%
Saturated Fat 10.90g	55%
Polyunsaturated Fat 2.90g
Cholesterol 744mg	248%
Sodium 4673mg	203%
Total Carbohydrate 72.70g	26%
Dietary Fiber 13.80g	49%
Total Sugars 33.20g
Protein 36.90g	74%

Vitamin D 164IU	820%
Calcium 308mg	24%
Iron 9mg	51%
Potassium 2712mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 16.8%

Carbs: 33.1%