Sweet Potato and Egg Skillet

Even if you don’t normally do a meatless Monday, this quick and incredibly easy meal is a great way to kick off your week.  This recipe requires one knife, one cutting board, and one pan, which means almost no clean up!

Dish Type

One Pan, vegetarian

Serves

4

 

 

Time

20 minutes

 Ingredients

  • 2 tablespoons of oil
  • 2 large sweet potatoes, peeled and cut into bite-sized pieces
  • 2 bell peppers diced
  • 1 bunch of swiss chard, ribs removed, leaves chopped (if you prefer, you can substitute kale for the swiss chard)
  • 6 - 8 large eggs (I recommend two per person)

 Instructions

  • Heat oil in a large skillet over medium-high heat. Once hot, add the sweet potatoes to the skillet. Cook for 5 minutes, stirring occasionally.
  • Add the diced bell peppers to the pan. cook for 2-3 minutes, again stirring occasionally.
  • Add the chopped swiss chard. Continue to stir occasionally and cook until chard starts to wilt (about 3 minutes).
  • Spread mixture to evenly cover skillet.
  • Crack the eggs over mixture one at a time. Cover and cook until yolks are desired thickness (runny: 4 -5 minutes, firm: 6 -7).
  • Serve directly from skillet.

 Ingredients for Sweet Potato and Egg SKillet

So few ingredients, so simple a recipe!  Start by chopping up your peppers, potatoes, and the chard while the oil in your skillet heats.

 Sweet Potatoes and Peppers cooking in skillet

Once the pan is hot, add the sweet potatoes and cook for five minutes, stirring occasionally.  Then add the pepper. Cook the peppers and potatoes together for an additional 3 minutes, stirring occasionally. 

 Swiss chard added to pan with sweet potatoes and peppers

Add the Swiss chard to the pan.  Continue to cook, still stirring occasionally, until chard starts to wilt, about another three minutes.  Spread the mixture out even in the pan to prepare for the eggs.

 Eggs cooking over vegetables

Crack the eggs over the vegetables one at a time. Cover and cook until yolks are desired thickness.  If you like runny yolks, that will be about 4 minutes, or 6 for firm yolks.  When eggs are done, serve directly from skillet.  (Notice what I did there – no serving dishes = less clean up!)

This recipe is included on the Whole 30, Simple Balance, and Quick and Easy meal plans for the week of April 5th.

 

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