Mushroom, Kale and Sweetpotato Breakfast Skillet
Opt for this savory vegetable filled breakfast to kick start the day. Sweetpotatoes offer up a fiber filled base, topped with vitamin B rich mushrooms, and potassium rich avocado. Recipe courtesy of the Mushroom Council.
Ingredients
Preparation
- Preheat oven to 375°F.
- Cut sweetpotato into ½-inch pieces.
- Clean and pat dry mushrooms, set aside.
- Heat 2 tablespoons of oil in large cast-iron skillet over medium-low heat.
- Add sweetpotatoes and cook, stirring occasionally, until light golden-brown and tender-crisp, about 10 minutes.
- Stir in remaining oil, mushrooms, and kale, and cook until kale is wilted, about 1 to 2 minutes.
- Stir in cumin, paprika, salt and pepper.
- Remove from heat.
- Make 4 small wells in mushroom mixture.
- Crack an egg into each well.
- Bake, until whites are set and yolks are cooked; about 6 to 8 minutes.
- Garnish with sliced avocado and parsley.
There is no nutrition information available on this recipe.