Sunny Skillet Breakfast
Sunny Skillet Breakfast might be just the morn meal you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 11g of fat, and a total of 224 calories. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. If you have garlic clove, bell pepper, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Place shredded potatoes in a large bowl; add cold water to cover.
Let stand 5 minutes; drain and pat dry.
Melt butter with oil in a 10-inch cast-iron skillet over medium heat.
Add bell pepper and onion, and saut 3 to 5 minutes or until tender.
Add garlic; saut 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation.
Sprinkle eggs with pepper and remaining 1/4 tsp. salt.
Bake at 350 for 12 to 14 minutes or until eggs are set.
*3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step
Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sauting 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion.
Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained.
Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese.
Pour egg mixture over potato mixture in skillet.
Bake at 350 for 9 to 10 minutes or until set.
Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min.,