Sweet Potato & Egg Breakfast Skillet
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · vegetarian, gluten-free, dairy-free
258 cal
12g protein
30g carbs
10g fat
per serving · estimated
Ingredients
- 1 medium Sweet potatoes
- 2 large Eggs
- 1 small Red bell pepper
- 1 small Onion
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 1 tbsp Fresh parsley
Method (tap to check — screen stays awake)
- Peel and dice the sweet potatoes into small cubes.
- Dice the red bell pepper and onion.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add sweet potatoes, salt, and pepper. Cook for about 10 minutes, stirring occasionally until tender.
- Add diced onion and bell pepper to the skillet. Cook for another 5 minutes until vegetables are soft.
- Create 4 small wells in the vegetable mixture. Crack an egg into each well.
- Cover the skillet and cook for 5-7 minutes until eggs are set to your liking.
- Garnish with chopped parsley before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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