Power-Up Classic Breakfast Skillet

🥘 Ingredients

• 2 large eggs
• 60 g diced lean ham
• 1 small russet potato (about 120 g), diced
• 1/2 cup diced bell pepper
• 1/2 cup baby spinach leaves
• 1/4 cup chopped red onion
• 1 tbsp olive oil
• 1 slice whole grain bread
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Heat olive oil in a nonstick skillet over medium heat.
2. 2
   Add diced potato and cook for 6-7 minutes, stirring occasionally, until lightly golden.
3. 3
   Add onion and bell pepper, and cook for 2-3 minutes until softened.
4. 4
   Stir in lean ham and cook for an additional 2 minutes.
5. 5
   Push vegetables and ham to one side; crack eggs into the empty side and scramble gently until just set.
6. 6
   Add baby spinach, stirring everything together until spinach wilts.
7. 7
   Season with salt and pepper to taste.
8. 8
   Toast the whole grain bread.
9. 9
   Serve skillet mixture hot, garnished with parsley, alongside toasted bread.

📊 Nutritional Information

• Fiber: 6 g
• Vitamin C: 45% DV
• Vitamin A: 32% DV
• Iron: 18% DV
• Potassium: 690 mg
• Calcium: 13% DV
• Magnesium: 14% DV

💡 Cooking Tips

• To save time, pre-chop your veggies and potatoes the night before.
• Keep the heat at medium to avoid burning the potatoes while still getting them crispy.
• Swap ham for cooked turkey or chicken if desired.
• Add a sprinkle of chili flakes for a subtle kick.
• Watch the eggs closely so they stay fluffy and don’t overcook.