Breakfast Skillet

This is a great breakfast or brunch to start the weekend because it’s one that the whole family will dig into—plus, it’s full of good-for-you veggies. And it’s really simple to throw together; you can search the fridge and add any leftovers you have—be as creative as you want!

By Paul Finkelstein

1/4 cup (60 mL) extra virgin olive oil
1 large cooked potato, diced (hint: boil one when making dinner the night before, and set aside)
1/2 red pepper, diced 
1/2 red onion, diced  
2 jalapeño peppers, seeded and sliced (optional) 
8 button mushrooms, quartered 
2 pinches each cumin and chili powder 
2 pinches each salt and pepper
Juice of 1 lime
4 whole eggs, plus 
2 egg whites, all whisked 
1/2 cup (125 mL) grated sharp cheddar cheese
Small handful fresh cilantro leaves, roughly chopped 
1 avocado, cut into 16 slices 
1 cup (250 mL) salsa

To a medium sauté pan over medium heat, add olive oil and potato, and sauté for three minutes. Add red pepper, onion, jalapeño (if using) and mushrooms; cook until vegetables are soft. Add spices and lime juice. Stir to combine. Add whisked eggs and cheese, and continue scrambling until eggs are set, approximately three minutes. Divide equally among four plates, and top each with some cilantro, four avocado slices and a big dollop of salsa.

Makes four servings. 

Per serving: 458 calories, 18 g protein, 32 g fat (8 g sat­urated fat), 31 g carbohydrates, 8 g fibre, 229 mg cholesterol, 627 mg sodium