One-Skillet Potato, Broccoli and Egg Bake

This family-friendly skillet meal combines golden-brown potatoes, tender-crisp broccoli, and fluffy eggs for a nutritious and satisfying dinner. Perfect for busy weeknights, this versatile dish delivers both comfort and nutrition in every bite.

Time Requirements

• Prep Time: 15 minutes
• Cooking Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4-6

Ingredients

Base Vegetables

• 450g (1 lb) mini potatoes, halved
• 1 large head broccoli (about 300g), cut into florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped

Seasonings

• ½ teaspoon sweet paprika
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• 1 teaspoon sea salt, divided
• ½ lemon, juiced
• 3 tablespoons (45ml) olive oil

Egg Mixture

• 3 large eggs
• ¼ teaspoon black pepper
• ¼ teaspoon salt

Instructions

Preparing Potatoes

1. Cut mini potatoes in half lengthwise.
2. Heat olive oil in large oven-safe skillet over medium heat.
3. Add potatoes cut-side down.
4. Season with paprika, oregano, and garlic powder.
5. Cook 10-12 minutes until golden brown and tender.

Preparing Vegetables

1. Bring pot of water to boil.
2. Add broccoli florets.
3. Blanch for 2 minutes.
4. Drain and immediately plunge into ice water.
5. Drain well.
6. Slice bell pepper into thin strips.
7. Mince garlic.
8. Chop parsley.

Combining Components

1. Add blanched broccoli to potatoes in skillet.
2. Add bell pepper slices.
3. Season with salt.
4. Stir in fresh minced garlic.
5. Squeeze lemon juice over vegetables.
6. Toss gently to combine.
7. Sprinkle with half the parsley.

Adding Eggs and Baking

1. Preheat oven to 180°C (350°F).
2. Beat eggs with salt and pepper.
3. Pour evenly over vegetables.
4. Let set on stovetop for 2-3 minutes.
5. Transfer skillet to preheated oven.
6. Bake 15 minutes until eggs are set.
7. Garnish with remaining parsley.

Storage and Reheating

• Store leftovers in airtight container up to 2 days
• Reheat in oven at 350°F (175°C) for 5-10 minutes
• Not recommended for freezing

Recipe Variations

• Add grated cheese on top before baking
• Include different vegetables like cauliflower or carrots
• Add herbs like thyme or rosemary
• Include cherry tomatoes
• Spice it up with red pepper flakes

Nutrition Information

Per Serving (1/4 of recipe):

• Calories: 265
• Protein: 10g
• Carbohydrates: 28g
• Fiber: 5g
• Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 140mg
• Sodium: 580mg
• Vitamin C: 180% DV
• Vitamin A: 45% DV
• Iron: 15% DV
• Calcium: 8% DV

Chef’s Tips

• Use waxy potatoes for best results
• Don’t overcrowd the skillet
• Ensure potatoes are fully cooked before adding eggs
• Test egg doneness with knife inserted in center
• Let rest 5 minutes before serving
• Use non-stick or well-seasoned cast iron skillet
• Cut vegetables in similar sizes for even cooking

This one-skillet meal is perfect for busy families, offering a balanced combination of proteins, vegetables, and healthy carbohydrates. The beauty of this dish lies in its simplicity and adaptability – you can easily customize it based on available vegetables or family preferences. It’s also budget-friendly and requires minimal cleanup, making it an ideal weeknight dinner solution.