Go Back
Vegetable Breakfast Skillet
Annika Schimmer

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Ingredients Method

Ingredients
  

  • 1 leek (washed (1 cup))
  • 1/2 sweet potato ((1 cup))
  • 5 mushrooms (button or crimini (1 cup))
  • 1/2 bunch dinosaur kale (or other leafy green)
  • avocado oil
  • 4 eggs (pasture raised)
  • sea salt and pepper

Method
 

  1. Wash all vegetables. Chop leek, mushrooms and sweet potato into small pieces. Cut kale into medium pieces.
  2. Heat a large pan over medium heat. Once hot add avocado oil.
  3. 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.
  4. 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.
  5. 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.
  6. Serve vegetable skillet with egg.
  7. Enjoy!