One-Pan Vegetarian Breakfast Skillet for Two
A hearty, healthy vegetarian breakfast made in one skillet—packed with vegetables, protein, and bold flavor. Perfect for busy mornings or cozy brunches.
Equipment
- Cast iron skillet or non-stick pan (10–12 inch) For cooking the entire dish evenly in one pan
- Saucepan To parboil the potatoes for perfect texture
- Chef's knife For chopping vegetables
- Cutting board Safe, clean surface for prepping ingredients
- - Spatula or wooden spoon To stir and flip ingredients while cooking
- Colander To drain parboiled potatoes quickly
Ingredients
- 2 medium potatoes diced and parboiled
- 1 tbsp olive oil
- 1/2 red bell pepper diced
- 1/2 yellow onion chopped
- 1/2 cup mushrooms sliced
- 1 cup baby spinach
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- Fresh lemon juice for finishing
- Fresh herbs parsley or chives, chopped
Instructions
- Boil the diced potatoes for 3–4 minutes, drain, and set aside.
- In a skillet, heat half the oil and sauté the onions until translucent.
- Add mushrooms and cook until browned and their moisture has evaporated.
- Toss in the bell pepper and cook for 2–3 more minutes. Transfer all veggies to a bowl.
- Add the remaining oil to the skillet and cook the parboiled potatoes. Let them crisp undisturbed for 2–3 minutes.
- Season potatoes with garlic powder, smoked paprika, and salt.
- Return the sautéed vegetables to the skillet, mixing gently.
- Add spinach last; stir until just wilted.
- Finish with a squeeze of lemon and garnish with fresh herbs.
Notes
Add chickpeas, tofu, or vegan sausage for extra protein.
Swap spinach with kale, or try sweet potatoes instead of russets.
Optional toppings: crumbled feta, avocado slices, or hot sauce.