Potato & Egg Breakfast Skillet

1. 1

   Place chopped potatoes in a medium saucepan and cover with water.

2. 2

   Bring to a boil, then reduce to heat to retain a light boil and cook about 5 minutes, until fork tender. Don't overcook!

3. 3

   Once potatoes are done, strain the water off and set aside.

4. 4

   Heat a large skillet over medium heat and add 1 tbsp of olive oil, zucchini, carrots, and green onions.

5. 5

   Cook for about 2 minutes, then add the garlic, and cook another minute.

6. 6

   Add the broccoli, peas, 1 tsp of salt, and other seasonings; mix well.

7. 7

   Cook the mixture until the zucchini is fork tender, about 2-3 more minutes.

8. 8

   Add the potatoes to the skillet, along with 1 tbsp olive oil, and 1/2 tsp salt. Cook for another 2 minutes to blend all the flavors together.

9. 9

   Transfer the potato mixture to a casserole dish and sprinkle with cheese.

10. 10

    Bake at 350* for about 5 minutes, or until cheese is melted.

11. 11

    Melt butter in a heated skillet and add the eggs.

12. 12

    Cook them over easy and keep the yolks in tact.

13. 13

    Scoop the potato mixture onto a plate and serve with a cooked egg or two on top of each serving.

* Per serving · 4 servings · Values may vary.