A basic, but super-delicious veggie breakfast skillet, perfect for any crowd! Paleo, Whole30, vegetarian, gluten-free, grain-free, dairy-free.
Keyword: breakfast, veggie breakfast skillet
2tablespoonsrefined coconut oil
1lbsmall potatoes, diced into small cubes(16 oz, 0.45 kg)
2bell peppers, sliced
Add coconut oil to a pan over medium high heat. Add in potatoes and cook until you can slice through with a spatula.
To the potatoes, add in baby spinach and cook until wilted. Add in peppers and onions, and cook until softened.
Finally, crack eggs into a small bowl and sprinkle with salt. Move potatoes, peppers and onions to one side of the pan, then whisk eggs and pour into the other half of the pan. Cook until eggs are well done, stirring occasionally to cook evenly and scramble eggs.
Once eggs are cooked, remove from heat and sprinkle with additional salt and pepper, if desired.
Nutrition Facts (per serving, recipe makes 4 servings): 321 calories, 17 g fat, 28 g g total carbs, 4 g fiber (24 g net carbs), 15 g protein