Asparagus & Eggs Breakfast Skillet (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
2 large cloves garlic, minced
03 -
1 leek, sliced into 1/4-inch rounds
04 -
1/4 cup green onion, diced
05 -
1.25 cups small potatoes, quartered with skin on
06 -
10 medium asparagus spears, cut into thirds
07 -
1 cup green peas, fresh or frozen
08 -
4 large eggs
09 -
2 tablespoons feta cheese, crumbled
10 -
Salt and pepper to taste
# Instructions:
01 -
Wash and chop all vegetables. Remove the woody ends from asparagus and cut the remaining spears into thirds. Quarter the potatoes, slice the leek into 1/4-inch rounds (discarding the bulb), and mince the garlic.
02 -
Heat olive oil in a large skillet over medium-high heat. Add minced garlic, leeks, and green onion. Cook for 2 minutes, stirring consistently until fragrant.
03 -
Add the quartered potatoes to the skillet. Cook for about 10 minutes, stirring frequently.
04 -
Add asparagus and peas to the skillet. Season with salt and pepper. Continue to cook for 5 minutes, stirring frequently.
05 -
Using the back of a spatula, make 4 wells in the vegetable mixture. Crack an egg into each well and sprinkle feta cheese over everything.
06 -
Cover the skillet with a lid and cook for 5-7 minutes, or until egg whites are set. Remove from heat and serve immediately, garnished with additional green onion or black pepper if desired.
# Notes:
01 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave.
02 -
Feta can be swapped with goat cheese, parmesan, or a dairy-free alternative. Cheese can also be omitted if necessary.
03 -
Garlic powder can be used as a substitute for fresh garlic. Use approximately 1/2 teaspoon.
04 -
Any small potato variety, such as creamer potatoes, baby potatoes, or fingerling potatoes, works for this recipe.
05 -
Olive oil can be replaced with a neutral cooking oil like avocado oil.