The Asparagus & Eggs Breakfast Skillet is a vibrant and nourishing meal that's perfect for kickstarting your day with a burst of seasonal freshness. This one-pan breakfast combines crisp asparagus, tender baby potatoes, sweet green peas, and aromatic leeks, all brought together with perfectly cooked eggs. It’s an easy, healthy, and satisfying dish that’s both nutrient-dense and full of flavor. Ideal for spring and summer mornings, this skillet is not only visually beautiful but also packed with fiber, vitamins, and protein—making it a go-to choice for a wholesome start to your day.
Ingredients
1 tablespoon olive oil
1 leek (white and light green parts only), thinly sliced
1 cup baby potatoes, halved
1 cup asparagus, trimmed and cut into 1-inch pieces
½ cup green peas (fresh or frozen)
2 green onions, sliced
4 large eggs
Salt and pepper, to taste
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the sliced leeks and cook for 3–4 minutes, until softened.
Add the baby potatoes and cook for 8–10 minutes until lightly browned and tender.
Stir in the asparagus and cook for another 3–4 minutes, until just tender.
Add the green peas and green onions; cook for an additional 2 minutes.
Make four small wells in the vegetable mixture and carefully crack an egg into each.
Cover the skillet and cook for 5–7 minutes, or until the egg whites are set and yolks are at your preferred doneness.
Season with salt and pepper to taste and serve immediately.
Serving
This recipe makes 2 servings. It’s best enjoyed hot, straight from the skillet. You can pair it with whole grain toast, avocado slices, or a side of fruit for a more complete breakfast.
Nutritional Information (per serving)
Calories: 304
Total Fat: 23.7g
Saturated Fat: 5.3g
Cholesterol: 397mg
Sodium: 1110mg
Total Carbohydrates: 2.3g
Dietary Fiber: 0.4g
Sugars: 0.9g
Protein: 20.2g
This breakfast skillet is an excellent way to fuel your morning with a balance of healthy fats, protein, and fiber-rich vegetables.