Vegan Breakfast Skillet
This vegan breakfast skillet is packed with nutrients for post-workout fuel that will keep you going throughout the day. With a little preparation and a cast iron skillet, you can make a plant-based breakfast for the whole week.
Ingredients
- ⅓ cup of vegetable oil
- 2 pounds of red potatoes, cut into large cubes
- ½ teaspoon of paprika
- kosher salt
- 8 ounces of mushrooms, cut into wedges
- 2 cups baby spinach
- 1 lemon
- 1 red pepper, diced
- 1 yellow onion, diced
- ½ teaspoon garlic powder
- ¼ cup freshly chopped curly parsley
Instructions
First, add the potatoes to a pot of salted boiling water and boil them, cooking the potatoes for about 3 minutes.
Then, meanwhile, let the potatoes cool and cook the vegetables. In a heavy-bottomed skillet or skillet over medium heat, add 2 tablespoons of oil and the onion and sprinkle with kosher salt. Cook for about 3 minutes then add the mushrooms and cook for another 5 minutes until the onions are tender and the mushrooms are tender and golden. Add the red peppers and cook for another 1 to 2 minutes.
Transfer the vegetables to another bowl.
Add the remaining oil to the pan and sauté the potatoes until golden brown and tender in the pan over medium-high heat. Season to taste with kosher salt and paprika and garlic powder.
Return the vegetables to the pan with the spinach, which should be folded up and will wilt right away. Squeeze a little lemon juice and season to taste with kosher salt and garnish with parsley. Serve hot with ketchup or salsa on the side for dipping! Happy Cooking Time.
