Whole Food Vegan Breakfast Skillet
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American, Vegan, WFPB
Keyword: vegan breakfast skillet, wfpb breakfast skillet
Servings: 4
Calories: 383kcal
- 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
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.
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