This delicious vegetable breakfast skillet is packed with nutrients and will be a great start into your day. It is paleo, gluten free and dairy free.
Vegetable Breakfast Skillet
This delicious vegetable breakfast skillet is packed with nutrients and will be a great start into your day. It is paleo, gluten free and dairy free.
Ingredients
Method
- Wash all vegetables. Chop leek, mushrooms and sweet potato into small pieces. Cut kale into medium pieces.
- Heat a large pan over medium heat. Once hot add avocado oil.
- Add vegetables besides kale to the pan, season with salt and pepper and fry until the sweet potatoes are slightly browned on both sides and fork-tender. Stir occasionally.
- In the meantime heat a large pan over medium heat. Once hot add a little bit of avocado oil and then add the eggs to the pan. Fry until the egg white is cooked through.
- Once the sweet potatoes are cooked through add the kale to the pan and mix it with the other vegetables. Cover it with a lid, turn off the heat and let it rest for about 1- 2 minutes or until the kale is starting to wilt.
- Serve vegetable skillet with egg.
- Enjoy!
