Are you tired of boring, bland breakfasts that leave you hungry an hour later? Get ready to revolutionize your morning routine with this mouthwatering Roasted Veggie Breakfast Skillet – a one-pan wonder that combines crispy roasted vegetables and a perfectly cooked egg into a nutritious, flavor-packed meal that'll jumpstart your day. In just 30 minutes, you'll create a restaurant-worthy breakfast right in your own kitchen, proving that healthy eating can be both incredibly delicious and ridiculously easy!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 1 serving
Ingredients
- 1 small potato, diced
- 1/2 bell pepper, diced
- 1/2 zucchini, diced
- 1/4 onion, chopped
- 1 tablespoon olive oil
- 1 large egg
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to roast the vegetables quickly, giving them a nice golden color and enhancing their flavors.
- Prepare your ingredients: Wash and dice the small potato into small cubes, about 1/2 inch in size. This will ensure even cooking. Dice the bell pepper and zucchini into similar-sized pieces, and chop the onion finely.
- In a mixing bowl, combine the diced potato, bell pepper, zucchini, and chopped onion. Drizzle the olive oil over the vegetables and season with salt and pepper to taste. Toss everything together until the vegetables are evenly coated with the oil and seasoning.
- Spread the vegetable mixture evenly on a baking sheet lined with parchment paper or a lightly greased baking dish. Make sure the vegetables are in a single layer to promote even roasting.
- Roast the vegetables in the preheated oven for about 15-20 minutes. Halfway through the cooking time, stir the vegetables to ensure they roast evenly. They should be tender and slightly caramelized when done.
- While the vegetables are roasting, heat a non-stick skillet over medium heat. Crack the large egg into a bowl and beat it lightly with a fork. Season with a pinch of salt and pepper.
- Once the vegetables are done roasting, remove them from the oven and transfer them to the skillet. Stir the vegetables briefly to combine them with any remaining oil in the skillet.
- Pour the beaten egg over the roasted vegetables in the skillet. Allow it to cook for a minute or two without stirring, until the edges start to set. Then, gently stir the mixture to scramble the egg with the vegetables until the egg is fully cooked to your liking.
- Once the egg is cooked, remove the skillet from the heat. Serve the roasted veggie breakfast skillet hot, garnished with additional salt and pepper if desired. Enjoy your delicious and nutritious breakfast!
Tips
- • Dice your vegetables into uniform, small pieces to ensure even roasting and quick cooking • Use parchment paper or a well-seasoned baking sheet to prevent sticking and promote beautiful caramelization • Don't overcrowd the baking sheet – give your vegetables space to roast, not steam • For extra flavor, try adding a sprinkle of herbs like thyme or rosemary before roasting • Experiment with different vegetables based on what's in your fridge – this recipe is incredibly versatile • Use a non-stick skillet to make egg cooking and cleanup a breeze • Season your egg and vegetables generously – a little salt and pepper can make a huge difference in flavor
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 190mg
