Spring Asparagus & Potato Skillet
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.
Servings: 2
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.