Brunch YUMM! Pesto, Egg & Potato Skillet #fitfam
Your new favorite meal is here, and it’s a total fashion statement! We’re obsessed with this Pesto, Egg, and Potato Skillet, a flavorful masterpiece that only needs five ingredients to look (and taste) this good. The secret? A generous spoonful of pesto that infuses everything with a rich, herby deliciousness. The best part? You’re the head designer here! Cook the eggs exactly how you like them, whether you prefer a perfectly runny yolk or a fully cooked finish, you’re in control. Just add a few extra minutes to the cook time in Step 3 for that well-done vibe. Finish with a fresh sprig of basil for a pop of color and style. Get ready to serve up a dish that’s as effortless as it is chic!
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium red bell pepper, diced (about 1 cup)
- 1 cup diced yellow onion (about ½ large onion)
- 3 medium red potatoes, scrubbed and chopped (½-inch; about 3 cups)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup pesto
- 4 large eggs
Instructions:
-
Heat 2 tablespoons oil in a cast-iron skillet over medium heat. Add diced pepper and onion and sauté until fragrant, 3 to 5 minutes.
- Add chopped potatoes, ½ teaspoon salt and ¼ teaspoon pepper. Reduce heat to medium-low; cover and cook, stirring occasionally to prevent sticking, until the potatoes are tender, 15 to 17 minutes.
- Add ¼ cup pesto and stir until well distributed. Create 4 divots in the potatoes; crack an egg into each. Reduce heat to low; cover and cook until the egg whites are solid and no longer translucent, 7 to 9 minutes.
- Serve warm and enjoy!
| 318 | Calories |
| 18g | Fat |
| 29g | Carbs |
| 11g | Protein |
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