Sizzling Veggie Skillet

Name: Sizzling Veggie Skillet
Total time: 35 min
Ingredients: 30 ml olive oil; 680 g red potatoes, cubed; 1 small onion, diced; 225 g mushrooms, sliced; 225 g multicolored mini bell peppers (or 1 large bell pepper, any color), stemmed and chopped; 5 g salt; 2.5 g smoked paprika; 2.5 g dried parsley flakes; 2.5 g ground black pepper; 439 g canned chickpeas, drained; 80 g baby spinach leaves; 4 fried eggs (optional)

This sizzling veggie skillet is bursting with flavors from fresh veggies and hearty potatoes. Top it off with a perfectly fried egg for a complete and satisfying meal.

35 min

easy

501kcal

calories

68g

carbohydrates

184mg

cholesterol

17g

fat

13g

fiber

20g

protein

saturated fat

930mg

sodium

12g

sugar

unsaturated fat

Breakfast Lunch Entree American

Ingredients

30 ml olive oil

680 g red potatoes, cubed

1 small onion, diced

225 g mushrooms, sliced

225 g multicolored mini bell peppers (or 1 large bell pepper, any color), stemmed and chopped

5 g salt

2.5 g smoked paprika

2.5 g dried parsley flakes

2.5 g ground black pepper

439 g canned chickpeas, drained

80 g baby spinach leaves

4 fried eggs (optional)

Directions

Step 1

In a large skillet over medium-high heat, heat the olive oil. Add the cubed potatoes, diced onion, and sliced mushrooms. Cook and stir for 10 minutes.

Step 2

Add the mini bell peppers, salt, paprika, parsley, and black pepper. Cook for an additional 10 minutes.

Step 3

Stir in the chickpeas and baby spinach. Cook until the spinach is wilted, about 5 minutes. Divide the mixture between serving plates and top each with a fried egg if desired.