Breakfast Skillet
This Breakfast Skillet is a vibrant mix of colorful veggies and hearty flavors that kickstart my mornings with joy and energy. I love how customizable it is, depending on what I have in my fridge.
I remember the first time I made this Breakfast Skillet; it was a lazy Sunday morning, and I just wanted something hearty yet wholesome.
I rummaged through my fridge and threw in everything that looked colorful and fresh.
The result was a beautiful, nourishing dish that has become a staple in my kitchen.
I love that you can swap in whatever veggies you have on hand - it's all about using what feels right and delicious to you!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap any veggies here! I often use whatever I have in my fridge, like kale instead of spinach or sweet potatoes instead of zucchini. The spices are really what bring it all together, so don’t skip on those!
Tips & Notes
- •I love to serve mine with a side of whole grain toast for some extra crunch.
- •If you want a bit more protein, toss in some tofu or tempeh while cooking.
Recipe Variations
- •Sometimes I’ll add nutritional yeast for a cheesy flavor.
- •If I’m feeling adventurous, I’ll throw in some jalapeños for a spicy kick!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in a skillet or microwave, and it tastes just as good!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prep the veggies the night before and store them in the fridge. Just sauté them in the morning for a quick breakfast.
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This Breakfast Skillet is a vibrant mix of colorful veggies and hearty flavors that kickstart my mornings with joy and energy. I love how customizable it is, depending on what I have in my fridge.
Ingredients
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and bell pepper, sautéing for about 5 minutes until they start to soften.
- 3
Stir in the zucchini and cook for another 3-4 minutes until it's tender.
- 4
Add in the cherry tomatoes, black beans, smoked paprika, ground cumin, salt, and pepper. Mix well and let it cook for another 4-5 minutes.
- 5
Fold in the chopped spinach and cook until just wilted, about 1-2 minutes.
- 6
Remove from heat and top with sliced avocado and fresh cilantro before serving.
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