Savor the Flavor: Pesto Eggs & Potato Skillet Delight

Pesto Eggs & Potato Skillet is a delightful one-pan meal combining creamy eggs, basil pesto, and hearty potatoes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 2 plates

Course: Breakfast

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tbsp Olive Oil Substitute with avocado oil for a different flavor.
6 small Yellow Potatoes, chopped Can be substituted with sweet potatoes.
1 medium Red Bell Pepper, chopped Replace with green bell pepper for a different taste.
2 cloves Garlic, minced Can be omitted if preferred.

For the Greens

3 large Kale, de-stemmed and chopped Spinach or Swiss chard can be used in place.

For the Protein

4 large Eggs Opt for free-range or organic eggs.

For the Flavor

2 tbsp Basil Pesto Adjust for a stronger taste.

Equipment

Large Skillet

Method

Step-by-Step Instructions for Pesto Eggs & Potato Skillet

Heat the Olive Oil in a large skillet over medium-high heat. Add minced garlic and chopped red bell pepper, sauté for 3-4 minutes.
Introduce chopped yellow potatoes, season with salt and pepper, cover, and sauté for about 15 minutes until tender.
Mix in chopped kale and 1 tablespoon of basil pesto. Stir well for 2-3 minutes until kale wilts.
Create spaces in the mixture for the eggs. Crack the eggs into the skillet, cover, and cook for 5-6 minutes.
Drizzle the remaining 1 tablespoon of basil pesto over the top before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 400mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 45mgCalcium: 100mgIron: 4mg

Notes

Use fresh ingredients for the best flavor. This dish is also meal prep friendly and can be stored in the fridge for up to 3 days.

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