Sweet Potato Mushroom Breakfast Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
219 kcal
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Course
Breakfast
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Cuisine
Vegetarian
Sweet Potato Mushroom Breakfast Skillet
Description
This breakfast skillet begins by cooking sweet potatoes with aromatics like shallots, garlic, and basil in olive oil until just tender. Sliced mushrooms are included early on, providing earthiness. Canned diced tomatoes are stirred in with their juices, and the mixture stews covered on medium-low heat until potatoes soften further and the flavors blend. The cover is then removed and heat increased to reduce excess liquid, concentrating flavor.
After seasoning with salt and pepper, fresh spinach is added and wilted into the mixture, adding leafy texture and freshness. Indentations are made in the blend where eggs are cracked in. The skillet is then covered and cooked until eggs are gently set, giving a soft, custardy yolk complementing the vegetable base. Parsley garnish brightens the plate visually and in flavor.
This skillet can be served as a complete breakfast or brunch, providing a balance of carbohydrates, vegetables, and protein. The method emphasizes gradual cooking to build texture and meld ingredients, making it satisfying without heaviness.
Ingredients
- 2 tablespoon olive oil
- 2 cups sweet potato peeled and diced into ½" cubes (about one large potato)
- 2 shallot diced
- 2 garlic minced, cloves
- 1 tablespoon basil chopped, or 2 teaspoon dried, fresh
- 1 cup mushrooms sliced
- 1 can diced tomatoes 14 oz
- 2 cups spinach
- salt
- black pepper
- 4 egg large
- 1 tablespoon parsley chopped
Instructions
- In a medium skillet, heat olive oil over medium heat.
- Add sweet potato, shallots, garlic, basil, and mushrooms. Cook, stirring, about 5 minutes
- Stir in tomatoes with their liquid. Reduce heat to medium low. Cover and cook, stirring occasionally, another 10 minutes, or until potatoes are tender.
- Remove cover and Increase heat to medium, cooking until most of the liquid has reduced about 5 minutes.
- Season with salt & pepper, and add the spinach, stirring until spinach is wilted.
- Make four evenly spaced indentations with the back of a spoon. Crack an egg into each indent.
- Cover and cook 10 minutes more, until eggs are just set.
- Garnish with parsley, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 219kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 163mg | 54% |
| Sodium | 124mg | 5% |
| Potassium | 679mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 11315IU | 226% |
| Vitamin C | 18.6mg | 21% |
| Calcium | 99mg | 10% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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