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Veggie Breakfast Skillet Recipe

A hearty and colorful veggie breakfast skillet recipe made with crispy potatoes, sautéed vegetables, and simple seasonings—perfect for breakfast, brunch, or even a light dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method

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

Method
 

  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; cook until fragrant.
  4. Add the bell peppers, zucchini, and mushrooms. Sauté for 6–8 minutes until vegetables are tender.
  5. Season with paprika, oregano, salt, and black pepper. Stir well.
  6. Optional: Top with shredded cheese or fried eggs.
  7. Garnish with fresh parsley and serve warm.