Easter weekend is upon us, and this one-pan Spring Asparagus & Potato Skillet is a great option if you’re looking for a low-key breakfast or brunch menu. You can serve this with a side of fruit or some toast to soak up the perfectly runny, golden yolks of eggs cooked right into the veggies.
There are so many delicious seasonal flavors infused here, but you can of course swap out the leek for onions or skip the mushrooms if that’s not your thing. The key is the crispy potatoes and sweet, tender asparagus that really bring out the sunshiny vibes.
If you want to make this dish Whole30 compatible, you can skip the feta cheese.
Ingredients
- 2 tablespoons olive oil
- 1 large leek, halved and sliced
- 4 green onions, chopped
- 2 cloves garlic, minced
- 10 baby potatoes, quartered
- 2 cups sliced baby bella mushrooms
- 8 to 10 asparagus spears, trimmed and cut into 3-inch pieces
- 1 cup frozen peas
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 to 4 eggs
- ¼ cup crumbled feta
- Fresh dill (for serving)
Instructions
Heat olive over medium-high heat in a large skillet. Add leeks and green onion and cook for 3 to 5 minutes. Add minced garlic and stir continuously for about 30 seconds to 1 minute, until fragrant.
Add in quartered potatoes and cook for about 10 minutes, stirring frequently. Scatter sliced mushrooms into the skillet and cook for an additional 5 minutes. Season with salt and pepper.
Reduce heat to medium and add in frozen peas and asparagus. Cook for an additional 5 minutes, continuing to stir often.
Use the back of a spoon or spatula to make space for the eggs. Crack an egg into each well, then sprinkle the feta cheese around the skillet. Cover with a lid and cook for about 5 to 7 minutes, or until egg whites are fully cooked and yolks are done to your liking.
Remove from heat and sprinkle with fresh dill (optional). Season with extra kosher salt and black pepper, as desired. Serve.
