This skillet is far better than anything you’d get in a restaurant, taking into account everything from its seasoned hash browns to the delicious veggies. Everything works perfectly in harmony to create an extremely satisfying and nutritious breakfast that’s packed with protein, vitamins, and most importantly, flavor!
As breakfast, this is probably the most enjoyable and fulfilling meal that I’d ever eat. However, if I’m being honest I’d have it for lunch and dinner too. It’s just so perfect to maybe eat after a rough morning practice or before a competition. It has everything you need to feel energized and ready for the day.
Ingredients
- 2 Eggs
- Hash-browns (storebought or homemade)
- Pepper jack cheese
- Diced Zucchini
- Sliced Onion
- Sliced Mushrooms
- Minced Garlic
- Paprika
- Chilli Flakes
- Salt and Pepper (to taste)
Directions
1First, heat a nonstick pan and add a bit of butter. Add in some chili flakes and then add the hash browns. As the hashbrowns are cooking add paprika and salt and pepper. Then, remove them from the heat once they’re golden brown.
2Next, add the onions and mushrooms and start cooking them down. Not soon after add the zucchini and garlic. Now add the salt, pepper, and chili flakes. After this is done, remove the veggies from the heat too, and put them on top of the hash browns in a bowl.
3Crack the 2 eggs into the pan and season with salt and pepper (chili flakes for some spice). Cook the eggs to your preference of doneness. Finally, add some pepper jack cheese on top of the veggies and then put the egg on top, melting the cheese. Now that the skillet is ready, mix the bowl up and enjoy!
