Whole Food Vegan Breakfast Skillet
Servings: 4
Calories: 383kcal
Equipment
- steamer
Ingredients
- 2 lbs russet potatoes large, diced
- ⅓ cup vegetable oil OPTIONAL
- 1 yellow onion diced
- 1 red bell pepper diced
- 8 oz mushrooms quartered
- ½ tsp garlic powder
- ½ tsp paprika
- kosher salt
- 2 cups baby spinach
- ¼ cup parsley chopped
- 1 lemon juice of
Instructions
- Steam the diced potatoes for 5-7 minutes in the steamer.
- In the meantime, saute the onions and the red bell pepper in a non-stick skillet over medium heat for about 5 minutes. Add the mushrooms and cook for 5 more minutes until the onions are softened and the mushrooms are browned.
- Add the potatoes, salt, and seasonings and keep cooking until they are golden and tender.
- Mix in baby spinach and turn off the heat. Drizzle with lemon juice and garnish with the parsley.
Nutrition
Calories: 383kcal | Carbohydrates: 51g | Protein: 8g | Fat: 19g | Saturated Fat: 15g | Sodium: 31mg | Potassium: 1371mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2796IU | Vitamin C: 78mg | Calcium: 63mg | Iron: 3mg
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!