Vegetarian Breakfast Skillet

LoLa · ‎11-27-2010

A hearty, vegetarian breakfast made all in one skillet. Make the tomatoes the night before or even days before and this breakfast is done in just 30 minutes. Easy, delicious, and healthy to boot!

Vegetarian Breakfast Skillet
(recipe source: aberdeenskitchen.com)

I love finding new things to make for breakfast on the weekends. This was today's breakfast. It was really delicious. The whole family loved it.

1 lb russet potatoes, unpeeled, diced into 1/2 inch to 3/4 inch pieces
3 cups kale, roughly chopped
4 large eggs
10 – 15 grape tomatoes, sliced vertically
1 tablespoon minced garlic
1 anaheim pepper, thinly sliced
3 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Coarse salt and fresh ground black pepper
Fresh parsley, minced for garnish

Preheat oven to 200˚F.

Place tomatoes cut side up in a large cast iron or oven safe skillet. Drizzle them with 1 tablespoon olive oil, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Roast in oven for 1 hour and remove to a plate.

Turn oven up to 375˚F.

Over medium heat, toss potatoes in the skillet with remaining olive oil, 1 tablespoon of salt, and 1 teaspoon of black pepper. Cook for 15 minutes, stirring occasionally, until potatoes are crispy on the outside and break apart with the side of the spoon. Add kale and saute for 5 more minutes. Add garlic and saute for 30 seconds, until fragrant.

Use a spoon to make 4 holes in the mixture. Gently crack eggs one at a time into each hole. Sprinkle anaheim peppers on top of the skillet. Place skillet on a rack in the middle of the oven. Cook for about 10 minutes, until eggs are white but are still jiggly when the pan is moved. Top with parsley, parmesan cheese, slow roasted tomatoes and fresh ground black pepper. Serve immediately.