A veggie breakfast skillet recipe is the perfect way to start your day with a warm, hearty, and colorful meal.
Packed with fresh vegetables, golden potatoes, and a touch of seasoning, this dish is both nourishing and satisfying.
Whether you’re cooking for yourself or feeding the whole family, a skillet breakfast makes mornings brighter and tastier.
Best of all, it’s customizable—you can add your favorite veggies, spices, or even a fried egg on top for extra protein.
Why You’ll Love This Recipe
This skillet recipe is a balance of flavor, texture, and nutrition. The crispiness of the potatoes complements the tenderness of sautéed vegetables, while a blend of herbs and spices ties everything together.
It’s naturally vegetarian, but you can easily make it vegan by skipping cheese or egg toppings. Plus, since it all cooks in one pan, cleanup is quick and easy.
It’s a simple recipe that feels like comfort food but is healthy enough to enjoy every day.
A veggie skillet also works for more than just breakfast. You can serve it as a hearty brunch option, a light lunch, or even a side dish for dinner.
With just a few pantry staples and seasonal produce, you can create a delicious skillet that’s as versatile as it is filling.
Ingredients
-
2 medium potatoes (diced into small cubes)
-
1 red bell pepper (chopped)
-
1 green bell pepper (chopped)
-
1 small zucchini (sliced)
-
1 cup mushrooms (sliced)
-
1 small onion (chopped)
-
2 cloves garlic (minced)
-
2 tablespoons olive oil or butter
-
1 teaspoon paprika
-
½ teaspoon dried oregano
-
½ teaspoon black pepper
-
½ teaspoon salt (or to taste)
-
Fresh parsley (chopped, for garnish)
-
Optional: shredded cheese or fried eggs for topping
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden and slightly crispy.
3. Stir in the onion and garlic, cooking until fragrant.
4. Add the bell peppers, zucchini, and mushrooms. Sauté for another 6–8 minutes until vegetables are tender.
5. Sprinkle with paprika, oregano, salt, and black pepper. Mix well to coat the veggies.
6. Optional: Top with shredded cheese or fried eggs for a heartier breakfast.
7. Garnish with fresh parsley and serve warm.
Tips for the Best Veggie Skillet
-
Pre-cook the potatoes: If you want an even faster recipe, parboil the potatoes for 5 minutes before adding them to the skillet.
-
Mix up the veggies: Try spinach, kale, cherry tomatoes, or even corn for extra flavor and color.
-
Make it spicy: Add a pinch of chili flakes or cayenne pepper if you like heat.
-
Protein boost: Toss in black beans, chickpeas, or tofu to keep it fully plant-based but more filling.
Veggie Breakfast Skillet Recipe
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden and slightly crispy.
- Stir in the onion and garlic; cook until fragrant.
- Add the bell peppers, zucchini, and mushrooms. Sauté for 6–8 minutes until vegetables are tender.
- Season with paprika, oregano, salt, and black pepper. Stir well.
- Optional: Top with shredded cheese or fried eggs.
- Garnish with fresh parsley and serve warm.
This veggie breakfast skillet recipe is a wholesome, flavorful, and easy way to enjoy your morning meal.
With its crispy potatoes, colorful vegetables, and flexible toppings, it’s a dish that never gets boring.
Whether you’re cooking it for a cozy weekend brunch or a quick weekday breakfast, this skillet guarantees a nutritious and delicious start to your day.
