Summer Breakfast Skillet

Summer Breakfast Skillet

Shivangi Rao
Course Breakfast
Servings 2


  • 2 tablespoons grass-fed butter or cooking oil of your choice
  • 3-4 teaspoons minced garlic
  • 1 teaspoon red chili flakes
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 lbs cherry tomatoes I like to use multi-colored cherry tomatoes
  • 16 oz. package of baby kale
  • 3-4 tri-colored bell peppers
  • 4-5 red potatoes
  • 4 eggs
  • 4-5 green onions for garnish


  • Wash and chop all vegetables (cherry tomatoes in half, potatoes in cubes, peppers in cubes)
  • Meanwhile, in a cast-iron skillet, heat oil on medium. When it is fully heated, add garlic and let it brown.
  • Add in potatoes and spices, and let it cook through. Add in peppers and let it cook down a bit. Add kale at the end and let it wilt.
  • Add in cherry tomatoes at the end.
  • Make four holes in the pan and crack eggs.
  • Stick in the oven for about 10 minutes at 400 degrees until eggs are cooked to your liking, and potatoes are crispy.
  • Garnish with chopped green onions, parsley, or anything else you like. Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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