greekish breakfast skillet
We are cold-ed in. Wind-chilling. Idk, but it’s COLD AS CRAP OUTSIDE.
I thought this would be warm and cozy and also only dirty one pan and a knife which is like... key when you have two stir crazy small people running around demanding your UNDIVIDED attention.
Feel free to switch out the veggies and cheese for whatever you have on hand. Sweet potatoes would be great here. Zucchini. Onions. Broccoli. Add some bacon! Please! Some sausage! Some tomatoes! You get my point. I’ll shut up and write the recipe now.
GREEKISH BREAKFAST SKILLET
4sp for half the skillet
8oz russet potatoes, peeled and diced
One bell pepper, seeded and diced
10 Brussels sprouts, ends removed and halved
15 mushrooms, cleaned and quartered
2tsp olive oil
Salt and pepper to taste
1/4tsp dried oregano
1/2tsp nutritional yeast (optional)
1oz reduced fat feta
Preheat oven to 400 convection or 425 regular
Mix all veggies together in the skillet. Add olive oil, salt, pepper, oregano, and nutritional yeast if using. Toss them to coat.
Put in the oven and bake until browned and the potatoes are just cooked through, about 25 mins.
Remove from oven and crack eggs on top. Turn the oven to broil and put the skillet back in the oven, watch it CLOSELY because the eggs will cook very fast. Maybe 3 minutes, turning once or twice to ensure even cooking.
Top with feta and parsley.