BREAKFAST SKILLET RECIPE | Potatoes, veggies, cheese, eggs!

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes are more nutritious; frozen hash browns save prep time.

eggs

🥗Healthier: egg whites

💰Cheaper: generic brand eggs

Egg whites reduce cholesterol; generic eggs are often cheaper.

Preheat the gas grill to 425°F with one side off for indirect heating and the other side on for direct heat.

Add about 1 tablespoon of Mazola canola oil to a large cast iron skillet on the grill.

Quarter the Ontario potatoes lengthwise and cut them into half-inch pieces.

Add the potatoes to the skillet and drizzle with another tablespoon of oil, stirring to coat.

Close the grill lid and cook the potatoes for 10 minutes, stirring occasionally.

In a small bowl, mix 2 teaspoons of garlic powder, 2 teaspoons of oregano, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper to create a seasoning mix.

Prepare the vegetables: dice one white onion, mince three garlic cloves, dice one cup of celery, dice a red pepper, dice a yellow pepper, and dice a jalapeno pepper.

Gather one cup of corn kernels and one cup of fresh spinach leaves and set them aside.

After 10 minutes, add the diced onion, minced garlic, and diced celery to the skillet with the potatoes, stir, and close the lid to cook for another 3 minutes.

Add the diced red and yellow peppers, jalapeno, corn, spinach, and the seasoning mix to the skillet, stir to combine, and close the lid to cook for 3 more minutes.

Move the skillet to the indirect side of the grill and sprinkle half a cup of aged cheddar and half a cup of grated Gruyere cheese over the top.

Create six wells in the vegetable mixture and crack one egg into each well.

Close the lid and cook until the egg whites are set, about 8 to 10 minutes, depending on your preference for yolk doneness.

Remove the skillet from the grill and place it on a trivet.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens